Subject: Campbell's Seafood Tomato Alfredo
From: Unicorn (unicorn@indenial.com)
Date: Wed Jul 25 2001 - 20:57:15 EDT
Food for Thought:
Wisdom is to the soul what health is to the body. (Francois de La
Rochefoucauld)
Recipe of the Day:
Campbell's Cream of Mushroom with Roasted Garlic Soup, combined with
diced tomatoes, creates
a simple yet savory sauce for fish--a delicious midweek meal ready 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 min.
1 tbsp. butter or margarine
Medium onion, chopped
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup canned diced tomatoes
1 lb. fresh or thawed frozen fish fillets*, 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.
*flounder, haddock or halibut
Shopping List:
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
1 lb. fresh or frozen thawed fish fillets --- flounder, haddock or
halibut
Milk
Butter or margarine
Linguine
Canned diced tomatoes
Medium onion
Kitchen Clip:
You can easily recognize when the fish is done as its translucency
disappears and it becomes
opaque.
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