Name: Rigatoni Alla Fontina
Ingredients: 1 lb Rigatoni; 6 tb Sweet butter; 2 pn Nutmeg; 2 pn Black pepper; 3 tb Salt; 1/2 lb Sliced fontina cheese; 1 c Parmigiano cheese

I fear that much of our prayer is lost because we do not sufficiently throw our hearts into it. It is possible for us to attend the meeting and all the while be thinking of the home, the infant in the cradle, or the shop, the field, the farm, the factory, the counting-house, the and I know not what beside. Is it any wonder then that prayer halts? The brother who prays may be burning with earnest desire, but his prayer lags because we are not backing it with silent Devour and passionate longing for God’s blessing. Oh! Brethren and sisters, we have often spoiled our prayer meetings thus.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Pasta, Ethnic, Italian, Main dish, Easy	4	Servings

INGREDIENTS

1	lb	Rigatoni
6	tb	Sweet butter
2	pn	Nutmeg
2	pn	Black pepper
3	tb	Salt
1/2	lb	Sliced fontina cheese
1	c	Parmigiano cheese

INSTRUCTIONS

Preheat oven to 400 degrees.
Cook  the rigatoni in 5 to 6 quarts salted boiling water until extra  al
dante (they will finish cooking in the oven).  Drain well and place in a
large bowl.
Add  2/3 of the butter,  1/2 of the parmigiano,  and nutmeg and mix well
until all the pasta is coated.   In a buttered baking dish, make a layer
of  the  pasta,  a  layer  of  the  fontina cheese,  sprinkle  with  the
parmigiano,  and repeat the process until the pasta is used  up,  ending
with a layer of the fontina on top.   Sprinkle with parmigiano and black
pepper and dot with the remaining butter.  Bake for 15 minutes, or until
the cheese is melted.  May be served on flat plates.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

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