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From: LOMBARD%KARMAN@MAX.U.WASHINGTON.EDU
Newsgroups: rec.food.recipes
Subject: CHICKEN: Chicken Tetrazini
Summary: original subject was RECIPE: Chicken Tetrazini
Keywords: recipe chicken
Message-ID: <1990Nov08.213841.8720@mthvax.cs.miami.edu>
Date: 7 Nov 90 21:29:00 GMT
Followup-To: rec.food.cooking
Organization: n/a
Lines: 34
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


Here is a yummy but easy recipe for Chicken Tetrazini that I got from
my Mom; I have no idea where she got it. It should be straight forward
to substitute turkey for chicken, although you might have trouble
finding a four pound turkey. ;-)

	Chicken Tetrazini

1 4 lb stewing chicken in parts
1 tsp salt
1/2 tsp ground white pepper
1/2 tsp dried rosemary
1/2 lb egg noodles
1/4 c butter
1 large onion, chopped
1 green pepper, chopped
1/2 lb mushrooms, sliced
1/2 c heavy cream
1 1/2 c grated Parmesan cheese
1/4 c minced Italian parsley

Put chicken in pot with salt and cold water to cover. Bring to a boil,
remove any scum that forms, and add white pepper and rosemary. Simmer,
covered, for 2 1/2 hours, until chicken slips off bone.

Drain water into large saucepan and add water to make two quarts. Boil
and cook noodles; drain.

Bone and skin chicken, cut meat into small pieces. Melt butter in large
skillet. Saute onion and pepper for 5 minutes; add mushrooms and cook 5
more minutes. Add cream, chicken, noodles, 1 cup of cheese. Mix and
heat; top with remaining cheese. Makes 4-6 servings.

Pete Lombard lombard@karman.me.washington.edu