2 c. broccoli flowerettes
1 c. carrot slices
1 c. Chinese pea pods
1 (8 oz.) can water chestnuts, drained and sliced
3 tbsp. butter
1/2 lb. cheese spread, cubed
1 tbsp. milk
1/4 tsp. dried marjoram leaves, crushed

Stir-fry vegetables in butter until crisp-tender. Add cheese spread, milk, and marjoram; stir over low heat until cheese spread is melted. Makes 4 to 6 servings.