"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for CHICKEN TETRAZZINI, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Saturday, September 20, 2008


1/2 lb. cooked spaghetti
1 c. half & half
4 T sherry
1/4 tsp. nutmeg
2 cans cream of chicken soup
1 large can mushrooms
2 T. butter
2 c. chicken, cooked and diced
1/2 c. parmesan cheese
salt and pepper to taste

Preheat oven to 350.

Combine soups, cream, sherry, nutmeg, mushrooms, salt,
pepper and butter. Cook over medium heat until thick. Add
cooked chicken and cooked spaghetti. Place in casserole dish
and sprinkle with parmesan cheese. Bake 30 minutes until
heated through.




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