| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Poultry, Pasta, Main dish |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 1 |
pk |
Fresh ground turkey |
|
|
Onion, medium, chopped |
|
|
Green pepper, chopped |
| 2 1/2 |
c |
Chicken broth |
| 1 |
pk |
Elbow macaroni-7 oz uncooked |
| 1 |
cn |
Tomato sauce 15 oz. |
| 1 |
tb |
Vinegar |
| 1 1/2 |
ts |
Sugar |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Garlic salt |
| 1/4 |
c |
Grated parmesan cheese |
| 2 |
tb |
Grated parmesan cheese |
| 1 |
tb |
Parsley |
INSTRUCTIONS
Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble
turkey into dutch oven; stir in onion and green pepper. Cook until turkey
is no longer pink; drain, reserving juices in dutch oven.
Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat.
Simmer, stirring frequently, until broth is almost absorbed, about 10
minutes. Stir in turkey mixture and remaining ingredients except 2
tablespoons of cheese. Cook over low heat 10 mins.
Salt and pepper to taste. Sprinkle rest of cheese on and serve. From: The
turkey store cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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