Name: Vegetables Cancun
Ingredients: 2 c Zucchini; cut into 1/2-inch pieces; 1 md Onion; sliced; 2 tb Parkay margarine; melted; 1 cn (17-oz) whole kernel corn; drained; 1 cn (14.5-oz) tomatoes; cut up, well-drained; 1/2 lb Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed; 1 ts Dried basil leaves; crushed

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Mexican	Vegetable	6	Servings

INGREDIENTS

2	c	Zucchini; cut into 1/2-inch pieces
1	md	Onion; sliced
2	tb	Parkay margarine; melted
1	cn	(17-oz) whole kernel corn; drained
1	cn	(14.5-oz) tomatoes; cut up, well-drained
1/2	lb	Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed
1	ts	Dried basil leaves; crushed

INSTRUCTIONS

Stir-fry zucchini and onions in margarine until crisp-tender.  Stir in corn
and tomatoes; heat thoroughly, stirring occasionally.  Reduce heat. Add
remaining ingredients; stir over low heat until Velveeta cheese spread is
melted.  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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