| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Poultry, Main dish, Cheese/eggs, Soups, Microwave |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Chicken bouillon cube, crumbled or |
| 1 |
|
Env. instant chicken broth |
| 1 |
c |
Boiling water |
| 1 |
c |
Heavy cream |
| 2 |
tb |
Sherry |
| 8 |
oz |
Pk spaghetti, cooked & drained |
| 2 |
c |
Cubed, cooked turkey |
| 4 |
oz |
Can sliced mushrooms |
| 1/2 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
1. Melt butter in a large, heat-resistant, non-metallic bowl in Microwave
Oven 30 seconds. 2. Blend in flour, salt, pepper and crumbled bouillon
cube. 3. Gradually stir in boiling water and cream. 4. Heat, uncovered, in
Microwave Oven 4 minutes or until thickened and smooth, stirring
frequently. 5. Stir in sherry, spaghetti, turkey and mushrooms. 6. Pour
mixture into a deep, 2-quart, heat-resistant, non- metallic casserole. 7.
Sprinkle with grated cheese and heat, uncovered, in Micro- wave Oven 4
minutes or until heated through.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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