The Joy of Cooking by Irma Rombauer is so old that my own copy fell apart years ago. Thus, I had to hunt online for this one, rather than purchase the whole cookbook. There are some really good recipes in it, however, for a basic cookbook. I just wish it had photos to accompany it. But I learned that it was written by a woman who lost her husband to a suicide and had children to literally feed, so she published it, and now I feel like I should go buy a new copy. Here's to single parents making a living!
Ingredients
- 2-3 c. shredded, cooked turkey meat
- 1/2 lb spaghetti or macaroni (2 c.)
- 1/2 c. blanched, slivered almonds (optional: I LEAVE THIS OUT!)
- 1/2 to 3/4 lb mushrooms sauteed with 3 tbs dry white wine
- 3 tbs butter or chicken fat
- 2 tbs flour
- 2 c. chicken broth
- 1 c. heavy cream or half 'n' half
- grated Parmesan cheese
Directions
Preheat oven to 385 degrees. Shred 2-3 cups chicken into small pieces. (I season with a bit of salt and parsley).
Boil the pasta in salted water; I love this fusilli- looks like my hair in the morning!! :)
Saute mushrooms with white whine. Make a roux of the butter and flour,
then add warmed broth and cream.
Mix pasta with chicken and mushrooms. Arrange in 13 x 9 inch casserole. Slowly pour over the cream/broth mixture.
Sprinkle top of casserole with parmesan cheese. Place in the oven for 30 minutes, uncovered.
Serve warm.
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