"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Turkey Tetrazzini, by Shirley Pratt, is from The Springer Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 C uncooked spaghetti 2 C turkey or chicken cooked 1/4 C green pepper 2 C cream of mushroom soup 1/2 C turkey or chicken broth 1/8 tsp. salt 1/8 tsp. pepper 1/2 small onion (minced) 1 1/2 C grated cheese
Cook the spaghetti in salted water until tender, then drain. Mix all ingredients together except spaghetti and 1/2 of the cheese. Lightly grease 2 1/2 to 3 quart casserole and place the spaghetti on the bottom of the casserole. Add the mixed ingredients. Lightly toss with a fork. Top with the reserved cheese, then bake uncovered at 350 for 45 mintues or until the cheese has melted and browned.
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