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Recipe Name: Antipasto Pronto Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 12

1/4 Cup(s) Chopped onion
1 Tablespoon(s) Parkay margarine
1 8-oz Philadelphia Brand
cream cheese cubed
1/2 Cup(s) Milk
1/2 Pound(s) Velveeta pasteurized process
cheese spread cubed
3 Ounce(s) Pepperoni, chopped
1/4 Cup(s) Kraft grated Parmesan cheese
Chopped parsley
In saucepan, saute onions in margarine. Add cream cheese and milk;
stir over low heat until cream cheese is melted. Stir in Velveeta
cheese spread, pepperoni and parmesan cheese; heat thoroughly,
stirring occasionally. Top with parsley. Serve with chips or vegetable
dippers. 2-1/2 cups. MICROWAVE: Reduce milk to 1/3 cup.
Microwave onion and margarine in 1-1/2 quart casserole or bowl on High
for 1 to 2 minutes or until onions are tender, stirring every minute.
Stir in cream cheese and milk; microwave 1 to 2 minutes or until sauce
is smooth, stirring every minute with wire whisk or wooden spoon. Stir
in Velveeta cheese spread, pepperoni and parmesan cheese; microwave 2
to 4 minutes or until thoroughly heated, stirring every minute. Top
with parsley. From a collection of my mother's (Judy Hosey) recipe box
which contained lots of her favorite recipes, clippings, etc.
Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 148
Calories From Fat: 105
Total Fat: 11.8g
Cholesterol: 37mg
Sodium: 490.2mg
Potassium: 130.7mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 2.9g
Protein: 6.8g

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