Subject: Campbell's Seafood Tomato Alfredo
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 18 2002 - 20:41:19 EDT
Food for Thought:
Give a man a fish and he has food for a day; teach him how to fish and
you can get rid of him of the entire weekend. (Zenna Schaffer)
Recipe of the Day:
Campbell's Cream of Mushroom with Roasted Garlic Soup brings in a catch
of the day with this fast and fabulous fish dish--just a single skillet
and 20 quick minutes are all you'll need!
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
1 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. 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. fish fillets (flounder, haddock or halibut)
Milk
Butter or margarine
Linguine
Canned diced tomatoes
Medium onion
Kitchen Clip:
Flounder, haddock and halibut are considered lean fish because they're
lower in fat content than other fish. When purchased fresh, fish should
be used within two days or frozen for up to eight months.
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