| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking lig, Ground beef, Healthwise, Main dishes, Not sent | 5 | Servings | |
INGREDIENTS
| 7 | oz | Uncooked vermicelli |
| 1 | lb | Extra lean ground beef |
| 1/4 | c | Raisins |
| 1 1/4 | ts | Black pepper |
| 1 1/2 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Ground red pepper |
| 1/2 | c | Water |
| 1 | cn | (8 ounce) no-salt-added tomato sauce |
| 2 | ts | Lemon juice |
| Chopped fresh parsley, optional |
INSTRUCTIONS
Cook vermicelli according to package directions, omitting salt and fat. Drain and set aside. Cook ground beef in a large skillet over Medium-High heat until browned, stirring to crumble. Drain and pat dry with paper towels. Wipe dripping from skillet with a paper towel. Return meat to skillet; add raisins and next 7 ingredients, stirring well. Cook over Low heat for 15 minutes, stirring occasionally. Stir in lemon juice. Serve over vermicelli. Sprinkle with chopped parsley, if desired. Yield: 5 servings. Per serving: 358 calories, 11.6 grams fat, 56 mg. cholesterol, 23.8 grams protein, 40 grams carbohydrate, 280 mg. sodium. MC formatting by bobbi744@sojourn.com Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n112 by Roberta Banghart <bobbi744@sojourn.com> on Apr 28, 1997
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