| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Dairy | American | Pasta | 6 | Servings |
INGREDIENTS
| 6 | Fresh tomatoes, peeled | |
| and cored | ||
| 1 | Green pepper, chopped | |
| 1 | Onion, chopped | |
| 2 | Cloves garlic, minced | |
| 1 | t | Wyler's chicken-flavor |
| lnstant bouillon | ||
| 1 | Bay leaf | |
| 1/2 | t | Thyme leaves |
| 1/2 | t | American Heart Association |
| original herb seasoning | ||
| 1/8 | t | Crushed red pepper |
| 1 | lb | Orange roughy or other white |
| fish fillets cut into | ||
| 1-inch pieces | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 11.9mg
Sodium: 269.2mg
Potassium: 437.7mg
Carbohydrates: 12g
Fiber: 2.4g
Sugar: 7.7g
Protein: 8.3g