MERRYF@brownvm.brown.edu (Marilyn Fenton) (11/13/90)
Here's a quick recipe for Tetrazzini that uses leftover chicken/turkey. I have successfully cut it in half and also cut the fat by using milk instead of half and half. 5 cups cooked chicken or turkey 1/2 cup flour 3-1/2 cups chicken broth 1/4 tsp. nutmeg 16 oz. spaghetti paprika 1/2 cup margarine 1/2 cup dry sherry 1/2 lb. mushrooms, sliced 1 cup half and half 1 T lemon juice 3 oz. grated parmesan 1 small onion, chopped Cook spaghetti according to package directions and place in buttered 13X9" pan. Melt 2 T margarine. Add onion, mushrooms and lemon juice and cook 5 minutes then remove from pan. Melt the remaining margarine and add flour, 1 T salt, nutmeg and 1/2 tsp. paprika and cook until smooth. Add sherry and broth and cook until thick. Add half and half and mushroom/onion mixture and heat through. Spread over spaghetti, sprinkle with parmesan and paprika and cook for 20 minutes at 350 degrees.