| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy |
American |
Pasta |
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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