ish. Spread half of the roast vegetable sauce over the bottom, and
Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
In small bowl, thoroughly blend Vegetable Recipe soup mix, cornstarch, ginger and garlic powder. Stir in water and soy sauce; set aside. In large skillet, heat oil and cook green onions and broccoli 1 minute or until broccoli is crisp-tender. Add soup mixture and fish.
Cook, stirring frequently, 3 minutes or until fish is tender. Makes 4 servings.
Preheat oven to 425\u00b0.
Into lightly oiled 12-inch pizza pan, press dough to form crust; set aside.
In small bowl, blend vegetable recipe soup mix, oil, basil, garlic and pepper; spread evenly on dough.
Top with remaining ingredients.
Bake for 20 minutes, or until cheese is melted and crust is golden brown.
To serve, cut into wedges.
Makes about 6 servings.
ixture all over the beef roast taking care to really rub
Let rib roast stand at room temperature 1
Combine spinach, sour cream, mayonnaise and mustard in large bowl.
Stir in envelopes of Spring Vegetable recipe blend, water chestnuts and green onions.
Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread rounds. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes.
Thaw and squeeze dry the spinach.
Set aside.
In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise, 1/4 cup Parmesan cheese, lemon juice, Tabasco sauce and Lea & Perrins sauce.
Stir in spinach and water chestnuts.
Put mixture in serving bowl and top with remaining Parmesan cheese.
Chill for at least 3 hours.
Serve with tortilla chips, salsa and extra sour cream. Also good with crumbled Blue cheese sprinkled in mixture.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, spinach and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes. Makes about 3 cups dip.
part beef chuck-eye roast to create 2 smaller roasts
o use.
Prepare the roast:
Preheat oven to 350
Basic Pasta Recipe: Start with the flour - measure
sing paper towels, pat the roast dry to help get a
.
Rub beef chuck roast with Worcestershire sauce on both
In large saucepot, brown roast on all sides in vegetable oil. After browning, drain fat. Add mushroom soup, onion soup mix and 1 cup water.
Reduce heat to low.
Cover; cook until tender (depends on size of roast, about 3 to 3 1/2 hours).
Add vegetables.
Cover and cook about 45 minutes or until meat and vegetables are tender. Remove roast and vegetables.
Stir together flour and remaining 1/4 cup water.
Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.
Let the roast sit at room temperature for
50\u00b0F.
Rub the roast with the dry ingredients.
o coarsely chop.
Coat roast generously with 2 tablespoons olive
owl; set aside.
Pat roast dry with paper towels. Heat