Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Diagonally-cut carrot slices |
| 1 cup | Diagonally-cut celery slices |
| 1 cup | Pea pods |
| 2 tablespoons | Parkay margarine |
| ½ cup | Walnut halves |
| 1 dash | Pepper |
| ½ pounds | Velveeta pasteurized process cheese spread; cubed |
| ¼ cup | Milk |
Stir-fry vegetables in margarine until crisp-tender. Add walnuts and pepper; 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, .