[recipe*] After-Thanksgiving Tetrazzini

[Guest guest]

Here is a yummy, creamy casserole that helps

to use up any leftover Tofurky, Quorn Roast, or whatever

you might have made for the Thanksgiving feast.

 

After-Thanksgiving Tetrazzini

 

6 Tbs. butter

6 Tbs. all-purpose flour

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. cayenne pepper

3 cups vegetable broth

1 cup whipping cream

1 package (16 oz.) linguine, cooked and drained

2 cups cubed Quorn roast or Tofurky

2 cups sliced fresh mushrooms

1 jar (4 oz.) diced pimientos, drained

1/4 cup chopped fresh parsley

4 to 5 drops hot pepper sauce

1/3 cup grated Parmesan cheese

 

In a saucepan over medium heat, melt the butter.

Add the flour, salt, pepper and cayenne; stir until

smooth. Gradually add the broth; bring to a boil.

Cook and stir for 2 minutes or until thickened.

Remove from heat and stir in the cream. Mix 2 cups

of the sauce with the linguine; pour into a greased

13x9 inch baking dish. Make a well in the center

of the noodles, leaving about a 6x4 inch space.

To the remaining sauce, add the Quorn roast [or

tofurky], mushrooms, pimientos, parsley and hot

pepper sauce; mix well. Pour into the center of the

dish. Spinkle with Parmesan cheese. Cover and

bake at 350? for 30 minutes. Uncover and bake 20

to 30 minutes more or until bubbly and heated through.

Yield: 8 to 10 servings

 

~ PT ~

 

Life is mostly froth and bubble,

Two things stand like stone,

Kindness in another's trouble,

Courage in your own.

~ Adam Lindsay Gordon