Vegetable Stir-Fry Source: Philadelphia Brand Cream Cheese Cookbook (1981)

Vegetable Stir-Fry
Source: Philadelphia Brand Cream Cheese Cookbook (1981)
 

"Stir-frying retains the bright colors and crisp texture of fresh vegetables. 
"

2 cups diagonally cut  carrot slices

2 cups diagonally cut celery  slices

3/ 4 cup thin green pepper strips

2 tablespoons Parkay  margarine 

1/4 tsp salt

Dash of pepper

1 8-oz. pkg. Philadelphia Brand cream cheese, cubed

1/4 cup sesame seeds, toasted



Stir-fry vegetables in margarine until crisp-tender. Add seasonings; mix lightly. Remove from heat. Coat cream cheese cubes with sesame seeds. Add to vegetables; mix lightly.



6-8 servings

Broccoli Stir Fry

Broccoli Stir Fry
Source: Cooking with Faith Cookbook, Faith Evangelical Lutheran Church, Faith, North Carolina

Broccoli, broken into pieces
Fresh mushrooms, sliced
Water chestnuts, sliced
Garlic powder
Salt and Pepper to taste
Thin spaghetti
Parmesan cheese
Olive oil

Pour a generous amount of olive oil into wok. Stir fry vegetables about 3 minutes and sprinkle with garlic powder. Toss with one package cooked spaghetti. Add salt, pepper, cheese.