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Recipe by: jessy
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See below ingredients and instructions of the recipe
2 tb Cooking oil
1 pk Fresh ground turkey
Onion, medium, chopped
Green pepper, chopped
2 1/2 c Chicken broth
1 pk Elbow macaroni-7 oz uncooked
1 cn Tomato sauce 15 oz.
1 tb Vinegar
1 1/2 ts Sugar
1 ts Chili powder
1 ts Garlic salt
1/4 c Grated parmesan cheese
2 tb Grated parmesan cheese
1 tb Parsley
Heat oil in 4 qt. dutch oven over medium-high heat
until hot. Crumble turkey into dutch oven; stir in
onion and green pepper. Cook until turkey is no
longer pink; drain, reserving juices in dutch oven.
Stir broth into juices. Heat to boiling. Stir in
macaroni; reduce heat. Simmer, stirring frequently,
until broth is almost absorbed, about 10 minutes. Stir
in turkey mixture and remaining ingredients except 2
tablespoons of cheese. Cook over low heat 10 mins.
Salt and pepper to taste. Sprinkle rest of cheese on
and serve. From: The turkey store cookbook