Name: Tequila Sunrise Pasta Quattro Fromaggio
Ingredients: 1 tb Stick margarine or butter; 1 tb All-purpose flour; 1/2 ts Pepper; 1/4 ts Salt; 1 cn Evaporated skim milk (12-oz); 1/4 c Shredded fontina cheese (1 oz); 1/4 c Crumbled gorgonzola or other blue cheese -- (1 oz; 1/4 c Diced camembert chese; (1 oz); 6 c Hot cooked rigatoni; (9 oz uncooked); 2 tb Chopped fresh basil; 1/4 c Finely grated fresh parmesan cheese -- (1 oz)

We judge other people for a reason. There is something in us that fuels this unbiblical response – pride! Pride wants to look down upon others. Pride wants to dethrone others to make ourselves appear more spiritual. Pride wants to have others answering to us. Pride wants other people admiring our actions. Pride wants to prioritize self over the value and dignity of another individual. So in an effort to justify ourselves, we find it very easy to condemn others. However, kingdom citizens are broken in spirit (Mt. 5:3). It is impossible to be broken in spirit and judge others at the same time.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	St. Louis	Cooking lig, From hard c, Jill, Pasta	4	Servings

INGREDIENTS

1	tb	Stick margarine or butter
1	tb	All-purpose flour
1/2	ts	Pepper
1/4	ts	Salt
1	cn	Evaporated skim milk (12-oz)
1/4	c	Shredded fontina cheese (1 oz)
1/4	c	Crumbled gorgonzola or other blue cheese — (1 oz
1/4	c	Diced camembert chese; (1 oz)
6	c	Hot cooked rigatoni; (9 oz uncooked)
2	tb	Chopped fresh basil
1/4	c	Finely grated fresh parmesan cheese — (1 oz)

INSTRUCTIONS

Recipe by: Cooking Light, March 1998, pg. 89 1. Melt margarine in a large
saucepan over medium heat.  Add flour; cook 30 seconds, stirring constantly
with whisk.  Add pepper, salt, and milk, and bring to a simmer, stirring
frequently.  Remove from heat, and add fontina, Gorgonzola, and Camembert
cheeses, stirring until cheeses melt. Stir in pasta and basil; spoon into
each of 4 bowls.  Sprinkle with Parmesan cheese.
Typos and MasterCook Formatting Courtesy of Jill Proehl, St. Louis, MO -
jpxtwo@swbell.net
Posted to MM-Recipes Digest  by valerie@nbnet.nb.ca (valerie) on May 28,
1998

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