Ingredients Jump to Instructions ↓

  1. 1 pack (9-oz) frozen Italian green beans; thawed, drained

  2. 1 cup Red or green pepper strips

  3. 1 medium Onion; sliced

  4. 3 tablespoons Parkay margarine

  5. 1 can (8 3/4-oz) garbanzo beans; drained

  6. cup Pitted ripe olive slices

  7. teaspoon Italian seasoning

  8. pounds Velveeta pasteurized process cheese spread; cubed

  9. cup Milk

Instructions Jump to Ingredients ↑

  1. Stir-fry Italian beans, peppers and onions in margarine until crisp-teoder.

  2. Add garbanzo beans, olives and Italian seasoning; mix lightly. Reduce heat.

  3. Add Velveeta cheese spread and milk; stir over low heat until cheese spread is melted.

  4. to 6 servings.

  5. 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 Recipe Archive, .


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