Subject: Campbell's Seafood Tomato Alfredo
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 10 2001 - 19:47:59 EST
Food for Thought:
Happiness makes up in height for what it lacks in length. (Robert
Frost)
Recipe of the Day:
Campbell's Cream of Mushroom Soup combines with tomatoes and your choice
of white fish to serve up a savory
seafood skillet in just 20 minutes.
Campbell's Seafood Tomato Alfredo
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1721
Prep/Cook Time: 20 minutes
1 tbsp. butter or margarine
1 medium onion
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup canned diced tomatoes
1 lb. firm white fish fillets (flounder, haddock or halibut), cut into
2" pieces
4 cups hot cooked linguine
HEAT butter in skillet. Add onion and cook until tender.
ADD soup, milk and tomatoes. Heat to a boil. Add fish. Cook over low
heat 10 min. or until done. Serve over
linguine. Serves 4.
Shopping List:
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
1 lb. firm white fish fillets (flounder, haddock or halibut)
Milk
Butter or margarine
Linguine
Canned diced tomatoes
Medium onion
Kitchen Clip:
Make fresh fish your last purchase in the supermarket so you can get it
home and refrigerated as soon as
possible. Store fresh fish in its store wrapper in the coldest part of
your refrigerator for up to 2 days. For
longer storage, re-wrap in moisture-proof freezer paper of foil and
freeze for up to 6 to 8 months.
This archive was generated by hypermail 2b28 : Thu Feb 01 2001 - 00:00:01 EST