| 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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