Yield: 6 Servings
|6 mediums||Fresh tomatoes; peeled and cored|
|1 medium||Green pepper; chopped|
|1 medium||Onion; chopped|
|2||Cloves garlic; minced|
|1 teaspoon||Wyler's chicken-flavor lnstant bouillon|
|½ teaspoon||Thyme leaves|
|½ teaspoon||American Heart Association original herb seasoning|
|⅛ teaspoon||Crushed red pepper|
|1 pounds||Orange roughy or other white fish fillets; cut into 1-inch pieces|
|1 pack||(1-lb) Creamette Vermicelli; uncooked|
|¼ cup||Chopped fresh parsley|
In blender or food processor, process tomatoes until smooth. In large non-stick skillet, combine tomatoes, green pepper, onion, garlic, bouillon and seasonings. Bring to boil. Reduce heat; simmer 15 minutes. Add orange roughy; cover and cook until fish flakes with fork, about 10 minutes.
Remove bay leaf. Prepare Creamette Vermicelli as package directs; drain.
Arrange on warm platter; top with sauce. Garnish with parsley. 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, .