1 (9 oz.) pkg. Birds Eye cut green beans, thawed and drained
1 c. red or green pepper strips
1 med. onion, sliced
3 tbsp. Chiffon butter
1 (8 3/4 oz.) can whole kernel corn, drained
1/4 tsp. dried rosemary leaves, crushed
1/2 lb. Velveeta Mexican pasteurized process cheese spread with jalapeno pepper, cubed
1/3 c. slivered almonds
2 tbsp. milk

In a large skillet, stir fry beans, peppers and onion in butter until crisp tender. Add corn and rosemary; mix lightly. Reduce heat. Add process cheese spread and milk; stir over low heat until process cheese spread is melted. After putting in bowl, sprinkle with almonds that have been toasted. Serves 4-6 people.