| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salad | 4 | Servings | |
INGREDIENTS
| 2 | c | Zucchini slices |
| 2 | c | Mushroom slices |
| 1 | c | Red or green pepper strips |
| 3 | tb | Parkay margarine |
| 1/2 | lb | Velveeta pasteurized process cheese spread; cubed |
| 1 | tb | Milk |
| 1 | c | Corkscrew noodles; cooked, drained |
| 3/4 | ts | Dried oregano leaves; crushed |
| 3/4 | ts | Dried basil leaves; crushed |
INSTRUCTIONS
In large skillet, stir-fry vegetables in margarine until crisp-tender. Reduce heat. Add Velveeta cheese and milk; stir until cheese is melted. Add remaining ingredients; toss lightly. 4-6 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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“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”