1 lb Can chile con carne w/ beans 1/8 t Each: Basil, Oregano and

1 cn Tomato soup (10 1/2 oz) plus -Rosemary

-equal amount of water 1/2 t Parsley 2 T Parmesan cheese 1/2 t MSG or substitute

1/4 t Garlic powder 1/4 lb Seashell macaroni, cooked

1/2 c Pinot Noir or dry red wine -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 -----