Poultry.Featured recipe.
Turkey Tetrazzini.8 oz. spaghetti noodles, cooked, drained
and kept warm
1/4 c. breadcrumbs
3 tbsp. butter or margarine, divided
3/4 c. parmesan cheese, divided
1/2 c. chopped onion
1/4 c. all purpose flour
1/4 tsp. salt | 1/8 tsp. ground pepper
1 can (14 1/2 oz.) chicken broth
1 can (12 fl. oz.) evaporated milk
2 c. turkey meat, cooked and chopped
2 cans (4 oz. each) sliced mushrooms
drained
1 c. frozen peas, thawed
2 tbsp. dry sherry |
Preheat oven to 350. Lightly grease 13x9 inch baking dish
Combine breadcrumbs and 2 tbsp. butter in small bowl. Stir in 1/4 c.
parmesan cheese.
Melt remaining butter in medium saucepan, over medium heat. Add onion;
cook, stirring occasionally, until tender. Stir in flour, salt and pepper;
cook for 1 minute, stirring constantly. Remove from heat and gradually
stir in broth. Return to heat; bring to a boil over medium heat, stir con-
stantly. Stir in evaproated milk and remaining cheese; cook over low heat
until the cheese melts. Remove from heat. Stir in turkey, mushrooms, peas
and sherry.
Combine pasta and turkey mixture in large bowl. Pour into lightly greased
baking dish. Sprinkle with breadcrumb topping.
Bake for 20 to 25 minutes or until topping is lightly browned.
Serve immediately
Makes approximately 8 servings. |
Recipe submitted by: Angela Chavez
Lovely graphics by:
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