hopped.
3. Cook the pasta. Drain and set aside. Preheat
Cook fettuccine in boiling, salted water until al dente. Drain.
Meanwhile, heat oil in large frying pan over high heat. Cook turkey and bacon for 3-4 mins, stirring, until turkey is well browned. Reduce heat to medium. Add onion, mushrooms and garlic. Cook for 3-4 mins, until onion softens. Add evaporated milk and bring to a simmer. Cook for 2-3 mins, until mixture thickens slightly.
Add pasta to sauce along with eggs, Parmesan and parsley. Toss together and season. Serve immediately, sprinkled with extra parsley.
o a boil, and add pasta. Cook until slightly tender (still
In a large skillet, cook turkey with onion and green pepper until turkey loses its pink color,
stirring frequently and breaking up turkey into small pieces.
Add tomatoes, corn, spices and picante sauce; mix well.
Bring to a boil.
Reduce heat; cover and simmer 20 minutes,
stirring occasionally.
While turkey simmers, cook pasta according to package directions; drain.
Stir pasta into turkey mixture; let stand 5 minutes.
Sprinkle with cheese and serve.
Makes 6 to 8 servings.
Combine all ingredients except pasta and sesame seeds in crock pot. Cover; cook on low for 5 hours or until turkey strips are cooked.
Cook pasta as directed; drain will.
Serve turkey and sauce over pasta and top with sesame seeds.
0 minutes.
Add turkey sausage and turkey and crumble; cook at
Cook pasta according to package directions; drain and rinse. Place in a 2 1/2-quart salad bowl.
Add turkey, celery, onion and green pepper.
Toss to mix.
Combine dressing mix, sour cream, salad dressing and garlic salt.
Add to pasta mixture and mix well.
Sprinkle with almonds and paprika.
Garnish with pepper ring and tomato slice, if desired.
Yield: 6 to 8 servings.
Cook pasta according to direction on package.
Drain and rinse.
Place in a 2 1/2 quart salad bowl.
Add turkey, celery, onion and green pepper.
Toss to mix.
Combine dressing mix, sour cream, salad dressing and garlic salt.
Add to pasta mixture and mix well.
Sprinkle with almond and paprika.
Garnish with pepper and tomato slices if desired.
Yields 6 to 8 servings.
about 1 minute. Add ground turkey and cook until no longer
Place pasta in bowl.
Add turkey, celery, onion and green pepper; toss to mix.
Combine dressing mix, sour cream, salad dressing and garlic salt.
Add to pasta mixture and mix well. Garnish with tomato slices and pepper rings, if desired.
Cook the pasta according to package directions and drain.
Rinse under cold water and drain again.
In a large bowl, stir together the pasta turkey, celery, grapes and onions.
In a small bowl, stir together the other ingredients.
Toss the pasta with the dressing.
Add salt and pepper, if desired.
Serve chilled.
Start a pot of water boiling for the pasta. In the meantime, melt the butter in a large skillet and saute the onion, celery, carrots and garlic until soft. Once the water is boiling, cook the pasta.
Continue with the sauce by sprinkling the flour over the vegetables and stirring to mix. Gradually add the milk and simmer, stirring constantly until thickened.
Add the cream cheese and stir until melted, then add the hot sauce and turkey and heat until warmed through.
Serve over the cooked pasta.
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until tender. Drain, and run under cold water to cool. Drain again, and transfer to a large bowl.
In a separate bowl, stir together the mayonnaise, sour cream and celery root. Stir this into the noodles to coat. Fold in the grapes, turkey and celery. Chill until serving.
To serve, place a bed of romaine lettuce onto serving plates. Top with the turkey pasta salad.
Cook penne according to package directions.
Heat butter in large nonstick skillet; add onions, garlic and mushrooms, cook until softened- approximately 3 minutes.
Add spinach, cook until just wilted- approximately 1 minute.
Add turkey, pimentos, broth, soup and sour cream, heat through- without boiling.
Drain pasta.
To serve, top noodles with turkey mixture.
Add pepper and parmesan cheese to taste.
Cook pasta according to pkg.directions,drain & rinse in hot water.
In a soup kettle cook the turkey,onions & garlic until meat is no longer pink. Drain.
Stir in broth,beans,tomatoes & seasonings.
Bring to a boil then simmer, uncovered for
10 minutes.
Add pasta & cook till heated through. Serve with some crusty bread & dinner is ready!
Cut turkey into 1/2-inch cubes; set aside.
Combine pasta, spinach and dressing.
Place mixture in large, lettuce-lined salad bowl.
Sprinkle with cheese and pepper to taste.
Cook pasta according to package directions.
Drain and rinse. Place in a 2 1/2-quart salad bowl.
Add turkey, celery, onion and green pepper; toss to mix.
Combine pasta with cooked vegetables.
Chill in refrigerator. Vegetables should not be overcooked!
Add cabbage, turkey, carrot and spices.
Toss gently.
Cover and refrigerate 1 hour.
Serve on bed of lettuce.
In a large bowl, combine turkey, dressing and vegetables.
Toss gently to coat.
Cover and refrigerate until serving time.
Before serving, toss again to remix.
Serve over pasta.
o a boil. Cook the pasta uncovered, stirring occasionally, until the