Four-cheese Macaroni – We Love God!

I have now to ask whether you can consent to part with your daughter early next spring, to see her no more in this world; whether you can consent to her departure to a heathen land, and her subjection to the hardships and sufferings of a missionary life; whether you can consent to her exposure to the dangers of the ocean, to the fatal influence of the southern climate of India, to every kind of want and distress, to degradation, insult, persecution, and perhaps a violent death. Can you consent to all this, for the sake of Him who left His heavenly home and died for her and for you, for the sake of perishing, immortal souls, for the sake of Zion and the glory of God? Can you consent to all this, in hope of soon meeting your daughter in the world of glory, with a crown of righteousness brightened by the acclamations of praise which shall redound to her Savior from heathens saved, through her means, from eternal woe and despair?

Adoniram Judson

CATEGORY	CUISINE	TAG	YIELD
Dairy	Swiss		12	Servings

INGREDIENTS

1		16 ounces elbow macaroni
1/4	c	Butter or margarine
1/4	c	All-purpose flour
1/2	t	Salt
1/8	t	Pepper
3	c	Milk
2	c	8 ounces shredded cheddar
		cheese
1 1/2	c	6 ounces shredded Swiss
		cheese
1/2	c	Crumbled blue cheese
1/2	c	Grated Parmesan cheese

INSTRUCTIONS

Notes: Darlene Marturano, West Suffield, Ct. COUNTRY MAGAZINE.  Cook
macaroni according to package directions. Meanwhile, in a  saucepan
over medium heat, melt butter. Stir in flour, salt and  pepper until
smooth. Bring to a boil: boil and stir for 2 minutes.  Gradually add
milk, stirring constantly. Reduce heat to low: add  cheeses and stir
until melted. Drain macaroni: add to cheese sauce  and stir until well
coated. Yield: 12 servings.  "I adapted this recipe from one a friend
gave to me. It has a  distinctive blue cheese taste and is very
filling. I like to serve it  with chicken."  Posted to recipelu-digest
by ncanty@juno.com (Nadia I Canty) on Mar  22, 1998

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