Spicy bean toss

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, .

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