| 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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