Four Cheese Fettucine

• 1/4 c. margarine
• 1/2 c. half and half
• 1/2 c. shredded Gruyere cheese
• 1/4 c. grated Parmesan cheese
• 1/2 tsp. salt
• 1 clove garlic, finely chopped
• 2 Tbsp. olive oil
• 1/2 c. crumbled Gorgonzola cheese
• 1/2 c. shredded Mozzarella cheese
• 1 Tbsp. snipped parsley
• 1/8 tsp. freshly ground pepper
• 8 oz. uncooked fettucine
• 1 bunch parsley
• 2 medium green peppers, chopped
• 2 large onions, chopped
• cooking oil
• 3 1/2 c. tomatoes
• 1 tsp. mace
• 2 tsp. curry powder
• salt and pepper to taste
• 1 clove garlic, chopped
• 2 fryers, cut up or boned breasts and thighs
• paprika and flour
• 1/2 box currants
• cooked rice
• 1/2 lb. almonds, blanched

1. Fry parsley, peppers and onions in oil for 15 minutes.
2. Then put in roasting pan.
3. Add tomatoes, spices, salt and pepper. Simmer 15 minutes, then add garlic.
4. Dredge chicken in flour, salt, pepper and paprika and fry.
5. You can add chicken pieces uncooked to the sauce instead of frying them.
6. Simmer at 275u0b0 in covered roaster for 1 1/2 to 2 hours.
7. Sprinkle currants 1/2 hour before serving.
8. Sprinkle toasted almonds on before serving.
9. You can put rice on a platter and chicken on top or serve separate.

margarine, gruyere cheese, parmesan cheese, salt, clove garlic, olive oil, gorgonzola cheese, mozzarella cheese, parsley, freshly ground pepper, fettucine, parsley, green peppers, onions, cooking oil, tomatoes, mace, curry powder, salt, clove garlic, fryers, paprika, currants, rice, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320964 (may not work)