Recipe - Vermicelli Alla Sangiovannello (Midsummer Eves Pasta)

6 md Fresh tomatoes; peeled
and cored
1 md Green pepper; chopped
1 md Onion; chopped
2 Cloves garlic; minced
1 teaspoon Wyler's chickenflavor
lnstant bouillon
1 Bay leaf
One half teaspoon Thyme leaves
One half teaspoon American Heart Association
original herb seasoning
1/8 teaspoon Crushed red pepper
1 pound Orange roughy or other white
fish fillets; cut into
1inch pieces
1 pack (1lb) Creamette Vermicelli;
uncooked
One fourth cup Chopped fresh parsley

In blender or food processor, process tomatoes until smooth. In large
nonstick 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.