Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pack | (9-oz) frozen Italian green beans; thawed, drained |
1 cup | Red or green pepper strips |
1 medium | Onion; sliced |
3 tablespoons | Parkay margarine |
1 can | (8.75-oz) garbanzo beans; drained |
⅓ cup | Pitted ripe olive slices |
¾ teaspoon | Italian seasoning |
½ pounds | Velveeta pasteurized process cheese spread; cubed |
¼ cup | Milk |
Stir-fry Italian beans, peppers and onions in margarine until crisp-teoder.
Add garbanzo beans, olives and Italian seasoning; mix lightly. Reduce heat.
Add Velveeta cheese spread and milk; stir over low heat until cheese spread is melted. 4 to 6 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .