Yield: 4 Servings
|1 pack||(9-oz) frozen cut green beans; thawed; drained|
|1 cup||Red or green pepper strips|
|1 medium||Onion; sliced|
|3 tablespoons||Parkay margarine|
|1 can||(8.75-oz) whole kernel corn; drained|
|¼ teaspoon||Dried rosemary leaves; crushed|
|½ pounds||Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed|
|⅓ cup||Slivered almonds; toasted|
In large skillet, stir-fry beans, peppers and onions in margarine until crisp-tender. Add corn and rosemary; mix lightly. Reduce heat. Add Velveeta Mexican cheese spread and milk; stir over low heat until cheese spread is melted. Sprinkle with almonds. 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, .