Newfangled Tetrazzini Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Corn oil margarine,
8 each: Ounces spaghetti, cooked
1 medium: Onion, chopped
-and drained,
1/2 lbs: Mushrooms, sliced
3 cup: Diced, (or shredded) cooked
3 tbsp: Cornstarch,
-chicken,
2 1/2 cup: Chicken broth,
3/4 cup: Grated Parmesan cheese,
1/3 cup: Dry sherry,
1/4 cup: Coarsley chopped roasted,
1/4 cup: Chopped fresh parsley,
-red peppers,
1/2 tsp: Hot pepper sauce,
Directions:
Melt the margarine in a Dutch oven over medium heat. Add the
mushrooms and onion. Saute for 1 minute, then stir in the cornstarch
until blended. Remove from the heat and gradually stir in the chicken
broth and sherry until the mixture is smooth. Bring to boil over
medium heat, stirring constantly, and boil for 1 minute. Stir in the
parsley and hot pepper sauce. Add the spaghetti, chicken, Parmesan
cheese and red peppers. Stir gently to combine. Spoon the mixture
into an ungresaed 11 3/4- by 7 1/2- by 1/34-inch baking dish. Bake
in a 350F oven for 30 minutes or until heated through. Serve hot.
Makes 8 servings. [Food; Press Staff Report] [Asbury Park Press;
April 17, 1988] Posted by Fred Peters.
Submitted By FRED PETERS On 10-16-95
Source from luhu.jp
mushrooms and onion. Saute for 1 minute, then stir in the cornstarch
until blended. Remove from the heat and gradually stir in the chicken
broth and sherry until the mixture is smooth. Bring to boil over
medium heat, stirring constantly, and boil for 1 minute. Stir in the
parsley and hot pepper sauce. Add the spaghetti, chicken, Parmesan
cheese and red peppers. Stir gently to combine. Spoon the mixture
into an ungresaed 11 3/4- by 7 1/2- by 1/34-inch baking dish. Bake
in a 350F oven for 30 minutes or until heated through. Serve hot.
Makes 8 servings. [Food; Press Staff Report] [Asbury Park Press;
April 17, 1988] Posted by Fred Peters.
Submitted By FRED PETERS On 10-16-95
Source from luhu.jp