| 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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