| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Casseroles, Lent, Side dish, Tops | 1 | Servings | |
INGREDIENTS
| 1 | Vermicelli, 8 oz. | |
| 1/4 | c | Vegetable oil |
| 1 | Onion, finely chopped | |
| 1 | Garlic, minced | |
| 1 | Tomatoes, cut up 16 oz. | |
| 1 | Chicken broth, 11 oz. | |
| Salt & pepper to taste | ||
| 1 | T | Cumin powder |
INSTRUCTIONS
Saute vermicelli in oil until light brown. Drain on paper twoels. Place it in casserole. Brown onion and garlic in remaining oil in skillet. Add tomatoes and chicken broth with S & P and cumin. Cover vermicelli with sauce. Cover casserole and bake 1 hour in preheated 350 oven, adding more chicken broth as liquid is absorbed, if needed. Source: "Seasoned With Sun", a cookbook by the Jr. League of El Paso. S.A. Exp. News 2/26/97. NOTE: I made this 4/30/97 using a 14 1/2 oz. can of Hunt's Diced tomatoes, undrained. I put the "called for" 11 oz. of chicken stock in and then added another 5 oz. halfway through cooking. I used my own homemade chicken stock and baked it in the convection oven for about 40 minutes. F.J. Posted to MC-Recipe Digest V1 #1057 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 657
Calories From Fat: 517
Total Fat: 58.3g
Cholesterol: 0mg
Sodium: 2091.2mg
Potassium: 1039.8mg
Carbohydrates: 21.1g
Fiber: 3.8g
Sugar: 10.9g
Protein: 14.9g