| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | California | Soups, Ethnic, Side dishes, Main dish | 4 | Servings |
INGREDIENTS
| 1 | lb | Can chile con carne w/ beans |
| 1 | cn | Tomato soup (10 1/2 oz) plus equal amount of water |
| 2 | tb | Parmesan cheese |
| 1/4 | ts | Garlic powder |
| 1/2 | c | Pinot Noir or dry red wine |
| 1/8 | ts | Each: Basil, Oregano and Rosemary |
| 1/2 | ts | Parsley |
| 1/2 | ts | MSG or substitute |
| 1/4 | lb | Seashell macaroni, cooked to package directions |
INSTRUCTIONS
This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree. Combine all ingredients except macaroni in a saucepan and bring to a boil. Reduce heat, simmer 15 minutes. Add the cooked macaroni to soup. Heat a few minutes longer. Top each serving with a generous amount of parmesan cheese. Great with rye toast spread with garlic butter. Thanks to Walter Weselsky, Jr., Mont La Salle Vineyards, Napa, CA. From: Favorite Recipes of California Winemakers Library of Congress # 63-21635 Posted to MM-Recipes Digest V3 #262 Date: Tue, 24 Sep 1996 15:04:38 -0700 From: kc6dmq@ix.netcom.com (Michael J. Reeves)
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