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

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