Turkey spaghetti bake

6 - 8 folks

Ingredients

Quantity Ingredient
1 pack (8 oz) spaghetti, cooked until barely tender
½ cup Parmesan -=OR=-
½ cup Swiss cheese;
3 tablespoons Dry sherry -=OR=-
3 tablespoons Dry vermouth;
Salt; to taste
Fresh ground pepper; taste
1 tablespoon Butter -=OR=-
3 tablespoons Butter -=OR=-
3 tablespoons Margarine;
3 tablespoons All-purpose flour;
2½ cup Half & half -=OR=-
2½ cup Milk; (low-fat)
1 tablespoon Margarine;
1 cup Ham;*(optional) diced cooked
½ pounds Mushrooms, thinly sliced
3 cups Turkey;* cooked diced
Cream sauce
2 tablespoons Parsley; fresh minced
2 tablespoons Chives; fresh minced -=OR=-
2 tablespoons Green onions; minced
½ teaspoon Paprika;
½ teaspoon Salt;
¼ teaspoon Ground pepper; freshly
2 Egg yolks; sightly beaten

Directions

SPAGHETTI BAKE

CREAM SAUCE

*If ham is not used, increase turkey by 1 cup.

TURKEY SPAGHETTI BAKE: Drain cooked spaghetti. Toss with ¼ cheese and 1 tb sherry or vermouth; spread in greased shallow 1-½ quart baking dish and sprinkle lightly salt and pepper. Heat butter or margarine in skillet saute' ham and mushrooms for 5 minutes, stirring frequently. Place in large bowl with turkey and toss. Stir into Cream Sauce and heat well; stir into Cream Sauce and heat well; stir in remaining wine, parsley, and chives or green onion. Correct seasoning if necessary. Spoon mixture carefully over spaghetti.

Sprinkle top with remain ¼ cheese. Bake in preheated oven 350 degrees for 25 to 30 minutes. CREAM SAUCE: Melt butter or margarine in medium saucepan; add flour and cook, stirring for 3 minutes. Add half and half or milk and stir over medium heat until sauce has thickened about 10 minutes. Add paprika, salt and pepper. Stir ½ cup hot sauce into yolks; stir quickly back into remaining hot sauce.

Cook, stirring, for 3 minutes. Makes about 3 cups. COMMENT: Good for an after-the-holiday supper Source: Miram B. Loo's "Never Say Leftovers". Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 12-28-94

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