| 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.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”