TURKEY TETRAZINI

You’ll notice as you flip through these pages that the book is heavy on the dessert recipes. The boxes from which these recipes came were similar. At meal time, it was more usual than not that the dishes were selected from what was available in the pantry or refrigerator at that moment instead of a recipe book and a trip to the store. Most of grandma’s recipes for her main dishes were memorized and rarely were measuring utensils even used. Luckily, this one was written down.

ingredients

1 small turkey breast
1-2 lbs.rigatoni pasta cooked
1 bag mixed vegetable’s
2 stalks chopped celery
1 onion chopped
1 can mushrooms drained
1 stick margarine
flour
1 can evaporated milk
1 or 2 cup’s regular milk
Large container of seasoned breadcrumbs
1 stick margarine

directions

Have your turkey boiled, chilled and cubed. Melt margarine in large pot, saute celery, onion. Make a rue with your flour and butter,thin down with a combination of canned milk and whole milk until it’s as thick as gravy. In large mixing bowl combine turkey,mixed vegetables, mushroom’s and cooked pasta. Pour white sauce over all, mix thoroughly. In a small pot melt one stick of margarine, add seasoned breadcrumbs,mix well until crumbs are totally moistened with margarine. Spoon all your tetrazzini into a well buttered 9x13 cake pan. Spread buttered crumbs over the top. Bake in 350° oven for about at least an hour or until bubbling hot.

Source: Dawn