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Shrimp Milano

1 Frozen cleaned shrimp
2 cups of mushroom slices
1 cup of Red or green pepper strips
1 Clove garlic, minced
1/3 cup of Parkay margarine
3/4 pound of Velveeta pasteurized process
3/4 cup of Whipping cream
1/2 teaspoon of Dill weed
1/3 cup of Kraft grated Parmesan cheese
6 ounces of Fettucine, cooked, drained


In large skillet, sauté shrimp, vegetables and garlic in margarine. Reduce heat. Add Velveeta cheese spread, cream and dill weed. Cook, stirring constantly over low heat until cheese spread is melted. Stir in parmesan cheese. Add fettucine; toss lightly. 4 servings. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.  Serving size 4

Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
 

 

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