The Quilt Inn Country Cookbook

Aliske Webb

(When informed that it was actually a feather that he put in his hat and called

“

macaroni”, Michael’s response was, “A noodle’s a noodle!” Ed.)

slices bacon, cooked crisp and diced

/2 onion, chopped

clove garlic, minced

1/2 cups condensed beef broth

large can spaghetti sauce

can kidney beans

cup water

cup carrots, sliced thin

cup zucchini, sliced

/2 tsp. Italian seasoning

/2 cup shell pasta

cups milk

tbsp. flour

salt and fresh ground pepper to taste

Cook bacon until crisp. Set aside. Cook onion and garlic in bacon drippings

until tender. Stir in beef broth, spaghetti sauce, kidney beans, water, carrots, zucchini

and seasoning. Bring to boil. Reduce heat, cover and simmer 10 minutes or until

vegetables are tender. Add pasta. Cover and simmer 10 minutes until pasta is tender.

Stir small amount of milk into flour to make a paste, gradually stir in remaining

milk. Add to saucepan. Cook over medium heat, stirring constantly until mixture boils

and thickens. Add salt and pepper to taste. To serve, sprinkle bacon pieces and

garnish with Parmesan cheese. Serve with a red Chianti wine.

Asparagus Soup

lb. fresh asparagus (OK, so make this in the Spring or use frozen!)

cups chicken stock

onion, chopped fine

tbsp. flour

tbsp. butter

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Country Cooking