CHICKEN STIR FRY
4 boneless, skinless chicken breasts, halved, cut in sm. Pieces (Thawed)
1 (16 oz.) bag California blend frozen veggies
1 (13 3/4 oz.) can chicken broth
1 (4 oz.) can sliced mushrooms, drained
1 med. onion, cut in rings
3-4 tbsp. soy sauce
1-2 tbsp. cornstarch
2 tbsp. vegetable oil
Heat oil in wok or large skillet. Add chicken and onion and stir fry until chicken is done, about 6 minutes. Add vegetables, mushrooms and chicken broth. Cover and cook 3 to 4 minutes. Stir soy sauce and cornstarch together, add to chicken mixture. Cook until thickened, stirring constantly. 4 to 6 servings.



CALIFORNIA BLEND SOUP -Printed from COOKS.COM
1 pkg. frozen California Blend veggies (broccoli, carrots, cauliflower)
½ onion (optional)
1 can Cheddar cheese soup

Cook veggies. Peel and cook onion. Mix veggies, onion with soup. Add milk to desired consistency. Heat and serve.



VEGETABLE CASSEROLE -Printed from COOKS.COM
1 pkg 16 oz.. California Blend veggies
1 can mushroom soup
1/8 tsp. garlic powder
2/3 lb. Velveeta cheese
1 c. onion and garlic croutons

Cook vegetables 2 minutes; drain well. In saucepan, melt soup, garlic powder, and cheese. Mix with veggies and croutons. Pour into greased casserole dish. Sprinkle more croutons on top. Bake at 350 degrees.


VEGGIE DISH -Printed from COOKS.COM
1 pkgs. frozen 16 oz California Blend vegetables
1c. cooked rice
1/8c. (or less) chopped onion
1/2 stick butter (melt)
1/2 can cream of mushroom soup
4 oz. Cheez Whiz
Melt butter, soup and Cheez Whiz and mix with other ingredients. Bake at 350 degrees for 1/2 hour or more.



VEGGIES -Printed from COOKS.COM
1 (16 oz.) bag  California Blend, thawed & drained
1 can cream of mushroom soup
1 c. shredded Swiss cheese
1/3 c. sour cream
1/4 tsp. pepper
Pimento, optional
1 can dried French onion rings
Combine vegetables, soup, 1/2 cup cheese and sour cream, pepper and 1/2 can onions. Bake covered 30 minutes at 350 degrees. Top with rest of cheese and onions. Bake 5 minutes longer.



TURKEY CASSEROLE -Printed from COOKS.COM
1 lb. ground turkey
1-2 tbsp. chopped onion
1 (16 oz.) pkg. California blend vegetables, thawed & drained
2 cans cream of mushroom soup, don't dilute
2 c. grated cheddar cheese
1 pkg. Stove Top dressing, prepare according to directions

Brown turkey and onion and put into casserole. Layer everything else over the turkey. Bake at 350 degrees for 1/2 hour, covered and 1/2 hour, uncovered.




DON'S SUPER SUPPER SOUP  -Printed from COOKS.COM
2 c. diced ham
2 c. diced cooked potatoes
1 pkg. 16 oz California Blend vegetable (frozen)
1 can cream of celery soup
1 can cream of mushroom soup
2 tbsp. butter
Sauté diced ham in butter. Drain cooked potatoes. Parboil frozen vegetables and drain. Combine soups and mix well. Add vegetables, ham and potatoes. Cook until well heated through. A family favorite.



TUNA NOODLE CASSEROLE -Printed from COOKS.COM
1 bag lg. flat noodles
1 bag 16 oz. California Blend vegetables
1 can tuna
1 can cream of mushroom soup
1 can cheese and broccoli soup
Potato chips
Sm. onion
Boil noodles then drain. After drained, pour back in bowl. Mix in remaining ingredients, all but potato chips. Use 9x13 pan. Put a thin layer of potato chips on bottom of pan. Pour in mixture. Then add a small layer of potato chips on top. Bake at 350 degrees F. for about 30 minutes or until hot clear through.



VEGETABLE PIZZA -Printed from COOKS.COM
1 pkg. crescent rolls, baked
1 (8 oz.) pkg. cream cheese
1 bag  16 oz. California blend vegetables (broccoli, cauliflower, carrots)
1 green pepper
8 oz. cheddar cheese, grated
1/2 c. Miracle Whip
1 pkg. Hidden Valley Ranch
1 tomato
Bake crescent rolls according to package directions and cool. Mix 1/2 cup Miracle Whip with a package of Ranch Dressing mix and cream cheese. Spread over crescent rolls. Grate up California blend vegetables to small pieces. Add all vegetables over cream cheese mixture. Cover with cheese.



Turkey VEGETABLE QUICK MEAL
1 lb. ground turkey
1 med. onion, diced
1 (10 oz.) pkg. frozen California Blend Vegetables
2 med. potatoes, diced
1/3 pkg. (10 oz.) frozen corn
(Can use other vegetables - frozen green beans take longer to cook.)
Brown hamburger in large skillet (if need, drain off grease). Add vegetables, potatoes, corn and onion. Salt and pepper as like. Cover. Add water just so won't stick and cook until potatoes are well done. Don't over cook.


STUFFING AND VEGETABLES -Printed from COOKS.COM
1 box Stove Top stuffing (Mix as directed)
1 bag  16 oz California Blend vegetables (Boil as directed)
1 can cream of chicken soup
1 c. sour cream

Spread stuffing in 9x13 pan. Put vegetables over top. Mix soup and sour cream. Spread on top. Bake at 250 degrees; for 30 to 35 minutes.




CALIFORNIA HOTDISH -Printed from COOKS.COM
20 oz. bag California blend vegetables
1/2 c. butter, melted
1/2 c. flour
1/2 c. cheddar cheese (4 oz.)
1/2 tsp. salt
1 c. milk
3 chicken bouillon cubes
Spread vegetables in 9"x9" pan. Cook butter, flour, cheese and salt. Combine in separate pan the milk and bouillon cubes. Dissolve and warm. Combine milk mixture with flour mixture. Pour mix over vegetables. Bake at 350 degrees for 30 to 45 minutes. Can be covered with tin foil.




California Blend Vegetables -Eunice Nelson
California Blend vegetables  Velveeta cheese 1 bag crushed Ritz crackers  1/4 cup butter
Precook vegetables. Put in greased casserole. Add a layer of Velveeta cheese over vegetables and crushed crackers. Drizzle with butter. Bake at 350° until cheese melts, about 15 min.