Recipe - Tex Mex Vegetable Mix

1 pack (9oz) frozen cut green
beans; thawed; drained
1 cup Red or green pepper strips
1 md Onion; cut or sliced up
3 tablespoon Parkay margarine
1 cn (8.75oz) whole kernel corn;
drained
One fourth teaspoon Dried rosemary leaves;
crushed
One half pound Velveeta Mexican pasteurized
process cheese spread with
Jalapeno pepper; cubed
2 tablespoon Milk
1/3 cup Slivered almonds; toasted

In large skillet, stirfry beans, peppers and onions in margarine until
crisptender. Add corn and rosemary; mix lightly. Reduce heat. Add Velveeta
Mexican cheese spread and milk; stir over low heat until cheese spread is
melted. Sprinkle with almonds. 4 to 6 servings.

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, http://www.erols.com/hosey.