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    Spaghetti with Cream Sauce

    2 cups mushroom slices
    1 cup halved zucchini slices
    1 garlic clove, minced
    2 tablespoons Parkay Margarine
    1/3 cup half and half
    1/2 pound Velveeta Pasteurized Process Cheese Spread, cubed
    8 ounces spaghetti, cooked, drained

    Saute vegetables and garlic in margarine until zucchini is crisp-tender. Reduce heat to low. Add half and half and Velveeta. Stir until Velveeta is melted. Toss with hot spaghetti.

    Makes 6 servings

    This recipe created by Kraft Foods.

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