Mike's boomba polivka spanielska
Yield: 4 Servings
Ingredients:
- 1 lb Can chile con carne w/ beans
- 1 cn Tomato soup (10 1/2 oz) plus -equal amount of water
- 2 tb Parmesan cheese
- 1/4 ts Garlic powder
- 1/2 c Pinot Noir or dry red wine
- 1/8 ts Each: Basil Oregano and -Rosemary
- 1/2 ts Parsley
- 1/2 ts MSG or substitute
- 1/4 lb Seashell macaroni
Instructions:
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 # 63-21635
