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.
Preheat oven and baking sheet to 350.
In large bowl, whisk eggs. Blend in Milk,Cheese, Spinach and.
Knorr recipe mix.
Pour into frozen pie crust.
Bake on baking sheet 60 minutes or until knife inserted in center comes out clean.
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.
Preheat oven to 350 degrees.
owels to drain.
Add vegetable oil to bacon grease (if
nd saute the carrots and spring onions for 2 mins. Stir
Preheat the oven to 350\u00b0F. Toss the cauliflower, carrots, spring onions, garlic, oil and orange and lemon zest together. Place on the center of a sheet of baking paper. Fold both sides of the paper over the vegetables and tie at each end with kitchen string to form a parcel. Lay on a baking tray and bake for 20-25 minutes. Open the parcel and sprinkle with the parsley.
Cook the bulgur according to package instructions. Drain and leave to cool. Cook the peas in boiling salted water for about 5 mins, drain and cool under running water.
To assemble, stir the peas into the bulgur along with the pepper, tomato, spring onions, a little lemon zest and the juice. Add the herbs, some salt and pepper and the oil. Garnish with the reserved herbs.
mins, turning. Add the spring onions, lima beans and artichokes
For the pesto, place parsley and basil leaves in a food processor, add almonds, olive oil and 1 tbsp vegetable stock. Season then process until combined. Set aside.
Bring remaining stock and 1 1/4 cups water to a boil. Add pasta and cook for 3-5 mins. Add peppers, zucchini and peas and cook for 2 mins. Add tomatoes and cook until pasta is al dente. Serve with pesto and reserved herbs.
Mix sour cream, cream cheese, Spring vegetable soup mix& asparagus cuts in a bowel (1 can of Creamed corn& 2-3 rashes of cooked diced bacon can be used instead of asparagus).
Cut the top of the bread cob.
Dig out the bread from the cob (use this to dip with later).
Fill the cob with dip and Replace top of cob (filling can be warmed in microwave first to make cooking time faster).
Cook in moderate oven until hot and crisp.
Cut French stick to dip with when cob cooked.
aper towels to dry.
Vegetable filling: melt 1 tablespoon butter
ombine 3 cups of the vegetable broth, water chestnuts, pasta & thyme
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.
esired, use a knife or vegetable peeler to remove the tiny
f mixture on edge of spring roll skin.
Place a