| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
(9-oz) frozen cut green beans; thawed; drained |
| 1 |
c |
Red or green pepper strips |
| 1 |
md |
Onion; sliced |
| 3 |
tb |
Parkay margarine |
| 1 |
cn |
(8.75-oz) whole kernel corn; drained |
| 1/4 |
ts |
Dried rosemary leaves; crushed |
| 1/2 |
lb |
Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed |
| 2 |
tb |
Milk |
| 1/3 |
c |
Slivered almonds; toasted |
INSTRUCTIONS
In large skillet, stir-fry beans, peppers and onions in margarine until
crisp-tender. Add corn and rosemary; mix lightly. Reduce heat. Add Velveeta
Mexican cheese spread and milk; stir over low heat until cheese spread is
melted. Sprinkle with almonds. 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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