Recipe - Confetti Scalloped Potatoes

One half pound Creamette egg noodles;
uncooked
1 cup Water
2 teaspoon Wyler's chickenflavor
instant bouillon
One half cup Dry white wine
2 tablespoon Lemon juice
2 Cloves garlic; minced
1 teaspoon Dill weed
One half teaspoon American Heart Association
lemon herb seasoning
1 pound Bay scallops
2 cup Shredded cabbage
1 cup Sliced carrots
One half cup Sliced green onions
3 cup Torn fresh spinach leaves

Prepare Creamette Egg Noodles as package directs; drain. In large nonstick
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, http://www.erols.com/hosey.