Recipe - Vegetables Chili

2 cup Juliennecut carrots
2 cup Juliennecut zucchini
1 cup Green pepper strips
1 Clove garlic; minced
One fourth cup Parkay margarine
One half pound Velveeta pasteurized process
cheese spread; cubed
One fourth cup Half and Half
1 teaspoon Dried basil leaves; crushed
One half cup Bow noodles; cooked, drained

Stirfry carrots, zucchini, peppers and garlic in margarine until
crisptender. 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.
VARIATIONS:

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