Macaroni and Vegetables Recipes

Ingredients :

2 cups elbow macaroni (before cooking)

2 tbsp butter

1 medium green pepper, coarsely chopped

1 cup thinly sliced celery

2 tbsp finely chopped onion

1/2 lb wieners, sliced thin

2 small zucchini, cut coarsely

12-oz can whole kernel corn

2 tomatoes, cut in wedges

1 tsp salt

1/4 tsp pepper

2 cups grated processed cheese

Cook macaroni in plenty of boiling salted water until tender, about 7 minutes. Drain. Keep hot. Melt butter in large skillet. Add green pepper, celery, onion and wieners and cook gently until vegetables are tender-crisp and wieners are lightly browned. Add zucchini pieces, corn and tomato wedges. Sprinkle in salt and pepper. Cook over medium heat until zucchini is just tender and everything is hot, stirring occasionally. Sprinkle in cheese and stir over low heat until melted. Put macaroni on hot serving plate and spoon vegetable mixture over. Serve immediately.

Serves 4-6

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