| Vermicelli and Sweet Hot Beef
7 ounces of cooked vermicelli
1 pound of extra lean ground beef
1/4 cup of raisins
1 1/4 teaspoons of black pepper
1 1/2 teaspoons of ground cumin
1/2 teaspoon of salt
1/4 teaspoon of ground cinnamon
1/8 teaspoon of ground red pepper
1/2 cup of water
one 8 ounce can of no-salt-added tomato sauce
2 teaspoons of Lemon juice
Chopped fresh parsley |
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Cook vermicelli according to package directions, omitting salt and fat. Drain and set aside. Cook ground beef in a large skillet over Medium-High heat until browned, stirring to crumble. Drain and pat dry with paper towels. Wipe dripping from skillet with a paper towel. Return meat to skillet; add raisins and next 7 ingredients, stirring well. Cook over Low heat for 15 minutes, stirring occasionally. Stir in lemon juice. Serve over vermicelli. Sprinkle with chopped parsley, if desired. Yield: 5 servings. Per serving: 358 calories, 11.6 grams fat, 56 mg. cholesterol, 23.8 grams protein, 40 grams carbohydrate, 280 mg. sodium. MC formatting by bobbi744@sojourn.com Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n112 by Roberta Banghart <bobbi744@sojourn.com> on Apr 28, 1997
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