Recipe - Green Chile Macaroni And Cheese

16 ounce Elbow macaroni; uncooked
8 ounce Ricotta cheese
1 cup Heavy cream
2 Cloves garlic; chopped
Salt and pepper; to taste
One half cup Parmesan cheese
One half cup Mozzarella cheese
1 lg Jalapeno; minced
One half cup Green Chile Sauce (recipe
follows)
1 tablespoon Dried red pepper threads;
for garnish
1 bn Parsley or cilantro,
chopped; for garnish

Boil the macaroni until al dente and set aside. Beat the ricotta, cream,
and garlic together in a medium bowl. Transfer the ricottacream mixture
to a large skillet. Over medium heat, stir in the parmesan, mozzarella,
jalapeno, and Green Chile Sauce. Add the cooked macaroni and stir the
pasta until incorporated. Adjust the seasoning with salt and pepper and
transfer to wide soup bowls. Garnish with red pepper threads and parsley
or cilantro.

NOTES : "Thyme in a Bottle: Memories and Recipes of Croce's Restaurants",
by Ingrid Croce, introduction by Arlo Guthrie. ISBN: 0062586246. $25.00
hardcover, 256 pages; 200 recipes, 24 black & white photographs.
Publication date April 1996. (Ingrid is the widow of singersongwriter Jim
Croce, who died in 1973.)

From Food Day [http://www.foodwine.com/food/foodday/] October 21, 1996, MC
formatted 102996 by rooby@shell.masterpiece.com
Recipe By : "Thyme in a Bottle", by Ingrid Croce

Posted to CHILEHEADS DIGEST V3 #145

Date: Wed, 30 Oct 1996 08:18:49 0500

From: kmeade@ids2.idsonline.com (The Meades)