Recipe - Baked Fideo - Sa Express

FREDDIE JOHNSON MDTF77A
1 pack Vermicelli; (8 oz.)
One fourth cup Vegetable oil
1 md Onion; finely chopped
1 cl Garlic; minced
1 cn Tomatoes; cut up (16 oz.)
1 cn Chicken broth; (11 oz.)
Salt & pepper to taste
1 tablespoon Cumin powder

Saute vermicelli in oil until light brown. Drain on paper twoels. Place it
in casserole. Brown onion and garlic in remaining oil in skillet. Add
tomatoes and chicken broth with S & P and cumin. Cover vermicelli with
sauce. Cover casserole and bake 1 hour in preheated 350 oven, adding more
chicken broth as liquid is absorbed, if needed. Source: "Seasoned With
Sun", a cookbook by the Jr. League of El Paso. S.A. Exp. News 2/26/97.
NOTE: I made this 4/30/97 using a 14 One half oz. can of Hunt's Diced tomatoes,
undrained. I put the "called for" 11 oz. of chicken stock in and then added
another 5 oz. halfway through cooking. I used my own homemade chicken stock
and baked it in the convection oven for about 40 minutes. F.J.
Posted to MCRecipe Digest V1 #1057 by "M. Hicks" nitro_ii@email.msn.com
on Jan 29, 1998