Name: Vegetables Fromage
Ingredients: 2 c Julienne-cut carrots; 2 c Julienne-cut zucchini; 1 c Green pepper strips; 1 Clove garlic; minced; 1/4 c Parkay margarine; 1/2 lb Velveeta pasteurized process cheese spread; cubed; 1/4 c Half and Half; 1 ts Dried basil leaves; crushed; 1/2 c Bow noodles; cooked, drained

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetable	4	Servings

INGREDIENTS

2	c	Julienne-cut carrots
2	c	Julienne-cut zucchini
1	c	Green pepper strips
1		Clove garlic; minced
1/4	c	Parkay margarine
1/2	lb	Velveeta pasteurized process cheese spread; cubed
1/4	c	Half and Half
1	ts	Dried basil leaves; crushed
1/2	c	Bow noodles; cooked, drained

INSTRUCTIONS

Stir-fry carrots, zucchini, peppers and garlic in margarine until
crisp-tender. Reduce heat. Add Velveeta cheese spread, half and half and
basil; stir over low heat until cheese spread is melted.  Add pasta; mix
lightly. Heat thoroughly, stirring occasionally.  4 to 6 servings.
  VARIATIONS:
1.  Substitute milk for half and half.
1.  Substitute corkscrew noodles for bow noodles.
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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