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23.
TURKEY TETRAZZINI
8 ounces uncooked linguini, broken into quarters
1/4 cup butter or margarine
1/4 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
2 cups chicken broth
1 5.33-ounce can evaporated milk
1/2 pound fresh mushrooms, sliced
3 cups diced, cooked turkey
1/2 cup Parmesan cheese
Cook linguini according to package directions. Drain. Set aside. In
Electric Skillet, melt butter with heat control set at 225°F. Blend in
flour, salt and pepper until smooth. Stir in chicken broth and
evaporated milk. Cook, stirring constantly, until thickened. Add
mushrooms, turkey and cooked linguini. Combine thoroughly.
Sprinkle with cheese. Turn heat control down until light goes out
(simmer point). Add cover with vents closed and simmer 20 minutes.
Makes 4 to 6 servings.