INGREDIENTS

INSTRUCTIONS

1 - l 1/4 lb pkg fresh ground turkey 2 - Tbsp cooking oil 1 - medium onion
chopped 1 - cup chopped green pepper or celery 2 1/2 - cups chicken broth 1
~ 7 oz pkg uncooked elbow macaroni 1 - 15 oz can tomato sauce 2 - Tbsp
vinegar 1 1/2 - tsp sugar 1 - tsp EACH:chili powder and garlic salt 6 -
Tbsp, divided, grated Parmesan cheese 1 1/2 - Tbsp snipped parsley
Heat oil in Dutch oven over medium high heat. Saute turkey, onion and green
pepper until meat is no longer pink; drain, reserving juices. Set aside.
Return juices to pan, add broth. Bring to a boil. Add macaroni and simmer
10 minutes, stirring often, until broth is almost absorbed. Stir in all
remaining ingredients, excepting 2 tablespoons Parmesan cheese and parsley.
Simmer 10 minutes. Transfer to serving dish and sprinkle with remaining
Parmesan cheese and parsley. Makes 8 servings. Converted by MMCONV vers.
1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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