Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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

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