| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
|
Frozen cleaned shrimp; cooked, drained |
| 2 |
c |
Mushroom slices |
| 1 |
c |
Red or green pepper strips |
| 1 |
|
Clove garlic; minced |
| 1/3 |
c |
Parkay margarine |
| 3/4 |
lb |
Velveeta pasteurized process cheese spread; cubed |
| 3/4 |
c |
Whipping cream |
| 1/2 |
ts |
Dill weed |
| 1/3 |
c |
Kraft grated Parmesan cheese |
| 6 |
oz |
Fettucine; cooked, drained |
INSTRUCTIONS
In large skillet, saute shrimp, vegetables and garlic in margarine. Reduce
heat. Add Velveeta cheese spread, cream and dill weed. Cook, stirring
constantly over low heat until cheese spread is melted. Stir in parmesan
cheese. Add fettucine; toss lightly. 4 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, http://www.erols.com/hosey.
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