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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Julienne-cut carrots |
| 2 Tasse | Julienne-cut zucchini |
| 1 Tasse | green Pepper strips |
| 1 | cloves garlic minced |
| 1/4 Tasse | Parkay margarine |
| 1/2 x ca. 450 g | Velveeta pasteurized process cheese spread; cubed |
| 1/4 Tasse | Half-and-half |
| 1 Teelöffel | Dried basil leaves; crushed |
| 1/2 Tasse | Bow noodles; cooked, drained |
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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.
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
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