Confetti scallops and noodles
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Creamette egg noodles; uncooked |
| 1 | cup | Water |
| 2 | teaspoons | Wyler's chicken-flavor instant bouillon |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Lemon juice |
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Dill weed |
| ½ | teaspoon | American Heart Association lemon herb seasoning |
| 1 | pounds | Bay scallops |
| 2 | cups | Shredded cabbage |
| 1 | cup | Sliced carrots |
| ½ | cup | Sliced green onions |
| 3 | cups | Torn fresh spinach leaves |
Directions
Prepare Creamette Egg Noodles as package directs; drain. In large non-stick skillet, bring water and bouillon to boil. Reduce heat; add remaining ingredients except spinach and noodles. Cover; simmer 10 minutes. Add spinach; cook and stir 5 minutes longer. Toss with hot cooked noodles.
Serve immediately. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
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, .