Vegetables fromage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Julienne-cut carrots |
| 2 | cups | Julienne-cut zucchini |
| 1 | cup | Green pepper strips |
| 1 | Clove garlic; minced | |
| ¼ | cup | Parkay margarine |
| ½ | pounds | Velveeta pasteurized process cheese spread; cubed |
| ¼ | cup | Half and Half |
| 1 | teaspoon | Dried basil leaves; crushed |
| ½ | cup | Bow noodles; cooked, drained |
Directions
Stir-fry carrots, zucchini, peppers and garlic in margarine until crisp-tender. Reduce heat. Add Velveeta cheese spread, half and half and basil; stir over low heat until cheese spread is melted. Add pasta; mix lightly. Heat thoroughly, stirring occasionally. 4 to 6 servings.
VARIATIONS:
1. Substitute milk for half and half.
1. Substitute corkscrew noodles for bow noodles.
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, .