Yield: 4 Servings
|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|
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, .