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