Subj : Italian That Isn't 03
To   : All
From : Dave Drum
Date : Thu Mar 04 2021 12:55:18

CHICKEN TETRAZZINI: Something of a fad dish around the country in 
the 1950s and '60s, this concoction of diced chicken in cream sauce
(sometimes canned cream of mushroom soup) over pasta was created by 
the chef at San Francisco's Palace Hotel around 1910 in honour of
Italian soprano Luisa Tetrazzini.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Luby's Chicken/Turkey Tetrazzini
 Categories: Poultry, Mushrooms, Sauces, Cheese, Pasta
      Yield: 8 Servings
 
     12 oz Spaghetti; uncooked
  1 1/2 ts Vegetable oil
    1/2 ts Salt
  1 1/2 tb Butter
    1/4 c  Onion; chopped
      1 cl Garlic; minced
 10 3/4 oz Can cream of mushroom soup
      1 c  Chicken broth
      1 ts Seasoned salt
      3 c  American cheese; shredded
      4 c  Cooked chicken or turkey;
           - diced
      2 tb Fresh parsley; chopped
           +=OR=+
      1 tb Dry parsley flakes
      2 tb Red bell pepper; cored,
           - seeded, diced
           +=OR=+
      2 tb Diced pimento
 
  Preheat the oven to 350ºF/175ºC.
  
  Cook the spaghetti according to the package directions,
  adding the vegetable oil and the 1/2 teaspoon of salt to the
  cooking water. Drain.
  
  In a large saucepan of Dutch oven, melt the butter/margarine
  over medium heat. Add the onion and garlic. Cook for 2
  minutes, constantly stirring. Add the soup, broth, seasoned
  salt, and 1-1/2 cups of the American cheese. Cook and stir
  until the cheese is melted and the mixture is smooth. Add
  the cooked spaghetti and diced chicken/turkey. Mix well.
  Transfer the mixture to a 2-quart casserole dish. Cover the
  dish with aluminum foil.
  
  Bake in the preheated oven for for 30 minutes or until hot.
  
  Remove the foil. Sprinkle the remaining 1-1/2 cups of
  American cheese over the top of the dish. Continue baking
  for 2 minutes more or until the cheese melts. Sprinkle the
  parsley and diced red bell pepper/pimento over the top.
  
  Makes 8 servings.
  
  TIP: When cooking garlic in a skillet, keep the heat to
  medium to medium-low and stir frequently. Garlic becomes
  bitter if it burns or browns to much.
  
  Recipe:  "Luby's Cafeteria 50th Anniversary Recipe Collection"
  Uncle Dirty Dave's Archives
 
MMMMM

.... Even without beer goggles poutine is tough to turn away.

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