we have all kinds of Pharmaceuticals at a full seventyPercent off 0fRetail


Turkey Tetrazzini


BUTTERBALL Turkey Leftovers 2 cups 500 ml
Fettuccine 3/4 lb 340 g
Butter 1 tbsp 15 ml
Celery, diced ( 1/2“ / 1cm) 1 1/2 cups 375 ml
Green pepper, diced 1 cup 250 ml
Medium onion, finely chopped 1 1
Mushrooms, sliced 3 cups 750 ml
Flour 1/4 cup 50 ml
Milk 2 cups 500 ml
Mozzarella cheese, grated 1/2 cup 125 ml
Marjoram pepper, to taste 1/2 tsp 2 mlv
Parmesan cheese, grated 1/2 cup 125 ml

Dice celery and green pepper into 1/2 inch (1cm) pieces and cut BUTTERBALL
turkey leftovers into small cubes.
Cook noodles according to package directions. Place them in a greased baking
dish.
In a non-stick skillet, melt butter and cook the vegetables until tender. Add
flour and milk and cook stirring constantly until the sauce thickens. Add
mozzarella cheese, seasonings and turkey cubes. Cook at low heat, stirring until
cheese has melted.
Pour this sauce over the noodles. Mix well. Sprinkle parmesan cheese.
Bake in oven at 350ºF (180ºC), 10-12 minutes.
Yield: 4 servings


I am totally going to cook me some Turkey Tetrazzini, just because it was in a junk email!