Vermicelli and orange roughy

Yield: 6 Servings

Measure Ingredient
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
1 Bay leaf
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, .

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