INGREDIENTS
4 bundles packaged dried nested vermicelli
1 cup sliced carrots
1 small onion, cut into thin wedges
1 ½ cups Hale orange juice
1 cup chicken broth
1 teaspoon dried basil or ½ teaspoon dried tarragon, crushed
1 10-ounce package frozen cauliflower
6 ounces fully cooked ham, cubed
PREPARATION
In a large skillet arrange vermicelli, carrots, and onion. Add orange juice, chicken broth, and basil. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add cauliflower and ham. Return to boiling; reduce heat. Cover and simmer about 10 minutes more or until pasta and vegetables are tender. Serve at once.
YIELD: 4 servings.