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, .

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