| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs, Meats | American | Seafood | 8 | Servings |
INGREDIENTS
| 1/2 | lb | Creamette egg noodles; uncooked |
| 1 | c | Water |
| 2 | ts | Wyler's chicken-flavor instant bouillon |
| 1/2 | c | Dry white wine |
| 2 | tb | Lemon juice |
| 2 | Cloves garlic; minced | |
| 1 | ts | Dill weed |
| 1/2 | ts | American Heart Association lemon herb seasoning |
| 1 | lb | Bay scallops |
| 2 | c | Shredded cabbage |
| 1 | c | Sliced carrots |
| 1/2 | c | Sliced green onions |
| 3 | c | Torn fresh spinach leaves |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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