Stir-fry Italian beans, peppers and onions in margarine until crisp-teoder. Add garbanzo beans, olives and Italian seasoning; mix lightly. Reduce heat. Add Velveeta cheese spread and milk; stir over low heat until cheese spread is melted. 4 to 6 servings. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.