1/4 c. salad oil
1 c. sliced mushrooms
1/2 c. chopped onion
1 clove garlic, minced
1 c. vegetable 1
Vegetable 2
1 tsp. basil leaves, crushed
4 oz. macaroni, cooked and drained
1/4 c. sliced pitted ripe olives
1 (10 1/2 oz.) can condensed Spanish style vegetable soup
Cheese

VEGETABLE 1: Thinly sliced zucchini, or fresh or frozen cut green beans, or fresh or frozen cut asparagus or fresh or frozen snow pea pods.

VEGETABLE 2: 1 cup broccoli, cut into bite-sized pieces, or 1 can (8 ounce) red kidney beans, drained, or 1 cup diagonally sliced carrots, or 1 cup cauliflower, cut into bite-sized pieces.

MACARONI: Corkscrews, or sea shells, or elbows, or wagon wheels.

CHEESE: 1 cup cubed Muenster, or 1 cup cubed provolone, or 1/4 cup crumbled blue cheese, or 1/3 cup grated Parmesan.

1. In 10 inch skillet over medium heat, in hot oil, cook mushrooms, onions and garlic about 5 minutes until tender, stirring occasionally.

2. Stir in Vegetable 1, Vegetable 2 and basil. Cover; cook 5 minutes or until vegetables are tender-crisp, stirring occasionally. Remove from heat.

3. In large bowl, toss together vegetable mixture, cooked Macaroni, olives, and soup. Cover; refrigerate until serving time, at least 4 hours. Just before serving, add Cheese; toss lightly. Makes about 5 cups, 6 servings.

NOTE: When preparing this dish you can choose one item from VEGETABLE 1, VEGETABLE 2, MACARONI, CHEESE. It will give you many variations.