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1993-01-18
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Date: Mon, 12 Nov 1990 16:17:00 EST
From: Marilyn Fenton <MERRYF@brownvm.brown.edu>
Subject: MEAT: Chicken or Turkey Tetrazzini
Here's a quick recipe for Tetrazzini that uses leftover
chicken/turkey. I have successfully cut it in half and also cut the
fat by using milk instead of half and half.
5 cups cooked chicken or turkey 1/2 cup flour
3-1/2 cups chicken broth 1/4 tsp. nutmeg
16 oz. spaghetti paprika
1/2 cup margarine 1/2 cup dry sherry
1/2 lb. mushrooms, sliced 1 cup half and half
1 T lemon juice 3 oz. grated parmesan
1 small onion, chopped
Cook spaghetti according to package directions and place in buttered
13X9" pan. Melt 2 T margarine. Add onion, mushrooms and lemon juice
and cook 5 minutes then remove from pan. Melt the remaining margarine
and add flour, 1 T salt, nutmeg and 1/2 tsp. paprika and cook until
smooth. Add sherry and broth and cook until thick. Add half and half
and mushroom/onion mixture and heat through. Spread over spaghetti,
sprinkle with parmesan and paprika and cook for 20 minutes at 350
degrees.