#2856 - Vegetable Primavera

(by Shirley McNevich)

1/4 cup butter
1 envelope Lipton recipe secrets vegetable soup
2 TBSP grated Parmesan cheese + extra for sprinkling
1 1/2 cups milk
1 1/2 tsp. flour
8oz. of linguine OR spaghetti (cooked and drained according to package directions--do NOT rinse)

In a saucepan over medium heat add butter--melt. Add soup mix and flour--stir. Slowly add milk--cook/stir until boiling, then turn heat back to simmer. Simmer and stir until vegetables are tender and mixture thickens. Remove from heat--add 2 TBSP Parmesan cheese--stir to mix. Pour the sauce over the drained pasta--toss to coat. When serving, top with extra Parmesan cheese if you wish.

#2750 - Vegetable Spinach Dip

(by Shirley McNevich)

1 cup mayo
1 cup Breakstone's sour cream
1 envelope Lipton recipe secrets vegetable soup mix
1 - 10oz. box frozen spinach (thawed and drained)
1 cup shredded sharp cheddar cheese
1 small can water chestnuts (drained)

In a bowl add mayo, sour cream, vegetable soup mix, thawed/drained spinach, shredded cheese and drained water chestnuts--stir until mixed. Pour mixture into a greased casserole dish. Bake at 375 degrees for 15 minutes or until hot. Serve hot dip with small pieces of garlic bread.