2 cup Zucchini slices
2 cup Mushroom slices
1 cup Red or green pepper strips
3 tbsp Parkay margarine
1/2 lb Velveeta pasteurized process cheese spread, cubed
1 tbsp Milk
1 cup Corkscrew noodles, cooked, drained
3/4 tsp Dried oregano leaves, crushed
3/4 tsp Dried basil leaves, crushed
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In large skillet, stir-fry vegetables in margarine until crisp-tender. Reduce heat. Add Velveeta cheese and milk; stir until cheese is melted. Add remaining ingredients; toss lightly. 4-6 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
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