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Vegetables Cancun

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


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.




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