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Name: Spring Garden Medley
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 tb milk; 2 c Zucchini slices; 3/4 ts Dried basil leaves; crushed; 2 c Mushroom slices; 1/2 lb Velveeta pasteurized process; 1 c Corkscrew noodles; cooked,; 1 c Red or green pepper strips; 3/4 ts Dried oregano leaves;; 3 tb Parkay margarine

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INGREDIENTS

1 tb milk
2 c Zucchini slices
3/4 ts Dried basil leaves; crushed
2 c Mushroom slices
1/2 lb Velveeta pasteurized process
1 c Corkscrew noodles; cooked,
1 c Red or green pepper strips
3/4 ts Dried oregano leaves;
3 tb Parkay margarine

Servings

INSTRUCTIONS

In large skillet, stir-fry vegetables in margarine until crisp-tender. Reduce heat. Add Velveeta cheese and milk; stir until cheese is melted. Add remaining ingredients; toss lightly. 4-6 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.

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Nutrition

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Serving Size: 1 Serving (68g)
Recipe Makes: 4 Servings

Calories: 246
Calories from Fat: 188 (76%)

Amt Per Serving		% DV

	Total Fat 20.9g	28 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 2.2g
Cholesterol 44.9mg		14 %
Sodium 939.6mg		32 %
Potassium 193.5mg		5 %
Total Carbohydrate 5.6g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 5.6g
Protein 9.3g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 246

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