2 c. carrot slices
Onions
1/4 c. butter
3/4 lb. Velveeta cheese, cubed
3/4 c. half and half
1 tsp. dried oregano leaves, crushed
1/4 lb. pepperoni, chopped
2 c. bow noodles, cooked and drained
1/3 c. grated Parmesan cheese

In large skillet stir-fry carrots and onions in butter 3 minutes. Reduce heat to medium. Add process cheese spread, half and half and oregano. Stir until process cheese spread is melted. Add remaining ingredients; mix lightly. Serve on lettuce with tomato chunks.