Cheesy Vegetable Stir-Fry - cooking recipe

Ingredients

2 c. broccoli flowerets
1 c. carrot slices
1 c. Chinese pea pods
1 (8 oz.) can water chestnuts, drained and sliced
3 Tbsp. Parkay margarine
1/2 lb. Velveeta pasteurized process cheese spread, cubed
1 Tbsp. milk
1/4 tsp. dried marjoram leaves, crushed
1 1/2 c. hot cooked rice

Preparation

In large skillet, stir-fry vegetables in margarine until crisp-tender.
Reduce heat.
Add process cheese spread, milk and marjoram.
Stir over low heat until process cheese spread is melted.
Serve over rice.
Makes 4 to 6 servings.