| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cheese, Leftovers, Pasta, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Elbow macaroni, uncooked |
| 1 |
c |
Cooked turkey, up to 2 cups |
|
|
in bite-size pieces |
| 1/8 |
lb |
Butter or margarine, 1/2 |
|
|
stick |
| 1 |
|
Onion, chopped |
| 1 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1 |
T |
Curry powder |
| 1/4 |
c |
Flour |
| 1 |
c |
Milk |
| 1 |
c |
Shredded Monterey Jack |
|
|
cheese |
INSTRUCTIONS
Cook the macaroni, mix with turkey pieces in a greased casserole. Melt
the butter in a pan, cook the onions until tender; add the salt,
pepper, curry powder and flour, and cook a little, then slowly stir in
the milk; cook and stir until thickened. Remove from heat and stir in
the cheese until melted and well-blended. Combine the sauce with the
macaroni and turkey, bake at 325 degrees F for 20 to 30 minutes.
Invented (using input from several recipes) by Joan MacDiarmid. Posted
to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan 11,
99
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