Cheesy Vegetable Stir Fry - cooking recipe

Ingredients

2 c. broccoli florets
1 c. carrot slices
1 c. Chinese pea pods
1 (8 oz.) can water chestnuts, drained and sliced
3 Tbsp. margarine
1/2 lb. Velveeta
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 Velveeta, milk and marjoram; stir over low heat until cheese is melted. Serve over rice. Makes 4 to 6 servings.