| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Casseroles, Tops, Side dish, Lent |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Vermicelli; (8 oz.) |
| 1/4 |
c |
Vegetable oil |
| 1 |
md |
Onion; finely chopped |
| 1 |
cl |
Garlic; minced |
| 1 |
cn |
Tomatoes; cut up (16 oz.) |
| 1 |
cn |
Chicken broth; (11 oz.) |
|
|
Salt & pepper to taste |
| 1 |
tb |
Cumin powder |
INSTRUCTIONS
FREDDIE JOHNSON MDTF77A
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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