Serving Size: 2
• 2 teaspoons Olive oil or margarine
• 1/4 cup Chopped onion
• 1 Garlic clove -- minced
• 1/2 cup Sliced fresh mushrooms
• 1 cup Tomato juice
• 1/2 cup Frozen tiny peas
• 2 ounces Fontina or mozzarella cheese -- shredded
• 1/2 cup Cooked ditalini or other tube macaroni
• 5 teaspoons Chopped fresh parsley
• 1 dash salt and pepper

In 1-quart saucepan heat oil; add onion and garlic and saute until onion is translucent.

Add mushrooms and saute over high heat until mushrooms exude liquid, about 2 minutes; add juice and bring to a boil.

Cook until sauce is slightly thickened, about 15 minutes; add peas and cook, stirring occasionally, for 3 minutes longer.

Add remaining ingredients and cook, stirring, until cheese is melted.

Serve immediately.

Serving Size: 8
• 2 Lb New Potatoes -- cut in 1" chunks
• 3 C Chicken Broth
• 2 Tbsp Butter
• 2 Tbsp Flour
• 2 Tsp Dry Mustard
• 1/8 Tsp Ground Red Hot Pepper
• 1 Tsp Salt
• 1 C Milk
• 2 C Peas, Frozen, Thawed; Or Cooked Fresh
• 4 oz Cheddar Cheese -- shredded

1. Bring the potatoes and broth to a boil in a 3-qt saucepan. Cover, reduce the heat to low, and simmer 15 to 20 mins, until the potatoes are tender, but still firm. Drain, and reserve 1 cup of broth for the sauce.

2. Make the sauce, by melting the butter in the same saucepan. Add the flour, dry mustard, red pepper and salt, and whisk over low heat until smooth and frothy. Let the mixture bubble for about 3 mins, stirring often to prevent browning. Gradually whisk in the cup of broth and the milk. Increase the heat to moderate and whisk the mixture for 2 to 3 mins until the sauce thickens.

3. Add the peas to the sauce and bring to simmer, stirring gently. Add the potatoes and stir gently to coat. Reduce the heat to moderate-low. Cover and heat 5 mins, stirring once or twice. Remove from the heat, and stir in the cheese.

Serve at once.