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