Keep frozen. Microwave: 1. Place frozen vegetables into a 2-quart, microwave-safe casserole dish and add 1/4 cup water. 2. Cover and cook on high 7 to 9 minutes, stirring midway through cooking. 3. Let stand covered 4 minutes. Season to taste. To prepare half of the package, use 2 tablespoons water and cook 5 to 7 minutes. Microwave ovens vary in power. Some adjustment in cooking times may be necessary. Stove Top: 1. In a saucepan, place frozen vegetables into 3/4 cup boiling water. 2. Gently stir until water returns to a boil. 3. Reduce heat; cover and simmer 6 to 8 minutes or until tender. Drain and season to taste. Keep frozen until ready to use. For food safety, cook to an internal temperature of 165 degrees F as measured with a food thermometer. Refrigerate any leftovers.