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Vegetables Fromage

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


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.


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