Recipe - Mikes Boomba Polivka Spanielska

1 pound Can chile con carne w/ beans
1 cn Tomato soup (10 One half oz) plus
equal amount of water
2 tablespoon Parmesan cheese
One fourth teaspoon Garlic powder
One half cup Pinot Noir or dry red wine
1/8 teaspoon Each: Basil, Oregano and
Rosemary
One half teaspoon Parsley
One half teaspoon MSG or substitute
One fourth pound Seashell macaroni, cooked
to package directions

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 # 6321635
Posted to MMRecipes Digest V3 #262

Date: Tue, 24 Sep 1996 15:04:38 0700

From: kc6dmq@ix.netcom.com (Michael J. Reeves)