Turkey Tetrazzini

This is a great way to use up leftover turkey after Thanksgiving. And with that little hint of cinnamon, it's really festive. 

1/4 Cup Butter

1/4 Cup Flour

1/2 tsp. Salt

1/2 tsp. Pepper

1/4 tsp. Cinnamon

1-2 Cups Chicken Broth

1 Cup Whipping Cream

1 package Angel hair pasta

2 Cups Cubed Chicken or Turkey

1 3oz can Mushrooms

1/2 Cup Grated Parmesan Cheese

slivered almonds

Cook noodles, drain and set aside. While noodle are cooking you can work on the sauce. Melt butter and whisk in flour, salt, pepper, and cinnamon. Cook over med. heat it will make a thick paste, then add the chicken broth and cream, heat to a boil, stirring while it thickens. Then add the chicken and mushrooms. Put the pasta in a 9x13 pan and pour sauce over, mix a little and let the sauce spread through the pasta. Add the Cheese and bake at 350 for 30 min uncovered. Serve with grated parmesan and a scoop of slivered almonds. Enjoy with a salad and some garlic bread!

A Great Barbeque

Manti Turkey (or chicken)

This is the recipe used for the scrumptious barbecued turkey served at the Manti pageant.  We love it!

2 cups Sprite

1 cup soy sauce

1/2 cup oil

4 Tb. garlic powder

1/4 tsp. horseradish powder

turkey breast (or chicken)

Mix ingredients, marinade meat overnight. Grill.

This is a marinade recipe for a lot of meat. We usually use it for a crowd, and generally use 5-10 lbs. of meat.  

Grilled Potatoes

This is also a favorite. And it's easy. 

6 med. potatoes, cut in wedges

olive oil

salt and pepper

(We also like to use seasoned salt, steak grinders, or a garlic mix like Montreal Steak Seasoning to season the spuds.)

Boil potatoes for exactly 8 minutes. (If  they're boiled too long they will be mushy.) Drain and rinse with cold water. Coat with oil and sprinkle with seasonings. (Add some onion and bell pepper wedges for fun.) Grill for 18-20 minutes.