Vermicelli and Orange Roughy

Categories: Pasta

Serves: 6 Servings

Ingredients:

6 md Fresh tomatoes; peeled
-and cored
1 md Green pepper; chopped
1 md Onion; chopped
2 Cloves garlic; minced
1 ts Wyler's chicken-flavor
-lnstant bouillon
1 Bay leaf
1/2 ts Thyme leaves
1/2 ts American Heart Association
-original herb seasoning
1/8 ts Crushed red pepper
1 lb Orange roughy or other white
-fish fillets; cut into
-1-inch pieces
1 pk (1-lb) Creamette Vermicelli;
-uncooked
1/4 c Chopped fresh parsley

Instructions:
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, http://www.erols.com/hosey.

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