| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Italian | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | pk | (9-oz) frozen Italian green beans; thawed, drained |
| 1 | c | Red or green pepper strips |
| 1 | md | Onion; sliced |
| 3 | tb | Parkay margarine |
| 1 | cn | (8.75-oz) garbanzo beans; drained |
| 1/3 | c | Pitted ripe olive slices |
| 3/4 | ts | Italian seasoning |
| 1/2 | lb | Velveeta pasteurized process cheese spread; cubed |
| 1/4 | c | Milk |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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