Vegetables cancun
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Zucchini; cut into 1/2-inch pieces |
| 1 | medium | Onion; sliced |
| 2 | tablespoons | Parkay margarine; melted |
| 1 | can | (17-oz) whole kernel corn; drained |
| 1 | can | (14.5-oz) tomatoes; cut up, well-drained |
| ½ | pounds | Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed |
| 1 | teaspoon | Dried basil leaves; crushed |
Directions
Stir-fry zucchini and onions in margarine until crisp-tender. Stir in corn and tomatoes; heat thoroughly, stirring occasionally. Reduce heat. Add remaining ingredients; stir over low heat until Velveeta cheese spread is melted. 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, .