Vegetable Cheese Soup

Provided by Debbie Fritchman - 2002

3 chicken bouillon cubes
1 quart water
1 cup chopped celery
1 small onion, chopped
2 1/2 cup diced potatoes
1 cup diced carrots
1 package frozen mixed vegetables
2 cans of cream of chicken soup
1/2 cup water
1 pound Velvet cheese

Place all ingredients, except 1/2 cup water and Velvet cheese into a large saucepan and boil for 20 minutes.  In a separate saucepan, combine 1/2 cp water and velveeta cheese.  Stir and heat until melted.  Add to vegetables and cook until tender.

Italian Vegetable Dip

Provided by Barbara Proffit - 2000
(friend and neighbor of Ivan and Irene Hammons)

1 16 ounce package of sour cream
1 envelope Italian salad dressing mix

Stir above ingredients together and refrigerate.  Can add sun dried tomatoes in olive oil or roasted red peppers and/or roaster garlic.  Makes 2 cups.

Vegetable Ranch Dip

Provided by Barbara Profit - 2000
(friend and neighbor of Ivan and Irene Hammons)

1 lb package (16 ounces) of Velvet cheese - cut into cubes
1 8 ounce package of source cream
1 cup ranch dressing

Microwave cheese in bowl on high for 3 to 4 minutes, until melted, stirring after 2 minutes.  Let cool for a few minutes, and then stir in sour cream and dressing.  Serve hot with tortilla chips or let cool and serve with vegetables.  Makes 3 cups.

Vegetable Pizza

Provided by Lois Phillips

1 1/2 cups whole wheat flour, divided
1 tsp active dry yeast
1 tsp sugar
1/2 cup warm water
1 tsp olive oil, divided
1/2 lb mushrooms, sliced (about 2 3/4 cups)
1/3 cup chopped onion
1 can tomato sauce
1 small green pepper, cut into rings
4 ounce shredded, part skim mozzarella cheese
1 Tbs parmesan cheese

In a medium sized bowl, combine 3/4 cup flour, yeast, and sugar.  Add water and 2 tsp oil.  With a mixer at low speed, beat until flour is just moistened.  Gradually stir in remaining flour to make soft dough.

On a lightly floured surface, knead dough 5 minutes or until smooth and elastic.  Place dough in a greased bowl, turning to expose greased portion.  Cover with a towel, and set aside in a warm place to rise 45 minutes or until doubled in size.

In a large nonstick skillet over medium heat, heat remaining oil.  Add mushrooms and onion, cook stirring occasionally for 5 minutes or until tender.  Punch down dough.  Spray pizza pan with cooking spray.  Form the dough to fit pan.  Spread tomato sauce over dough.  Arrange green pepper rings.  Sprinkle with mushrooms and onion mixture.  Sprinkle with cheese.  Bake 15 to 20 minutes or until crust is brown.

Vegetable Casserole

Provided by Judy Heiney (1991)

Combine the following:

1 package of broccoli, cauliflower, and carrot mix, cooked and drained.
1 can of cream of potato or cream of mushroom soup
1/4 cup of milk
1/2 cup of shredded cheddar cheese
1/2 can of french fried onions
pepper to taste

Put in casserole dish, cover, and bake at 350 degrees for 30 minutes.  Uncover, top with cheddar cheese and french fried onions.  Bake uncovered for 5 minutes.