| 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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