1 - l 1/4 lb pkg fresh ground turkey 2 - Tbsp cooking oil 1 - medium
onion chopped 1 - cup chopped green pepper or celery 2 1/2 - cups
chicken broth 1 ~ 7 oz pkg uncooked elbow macaroni 1 - 15 oz can
tomato sauce 2 - Tbsp vinegar 1 1/2 - tsp sugar 1 - tsp EACH: chili
powder and garlic salt 6 - Tbsp, divided, grated Parmesan cheese 1
1/2 - Tbsp snipped parsley
Heat oil in Dutch oven over medium high heat. Saute turkey, onion and
green pepper until meat is no longer pink; drain, reserving juices.
Set aside. Return juices to pan, add broth. Bring to a boil. Add
macaroni and simmer 10 minutes, stirring often, until broth is almost
absorbed. Stir in all remaining ingredients, excepting 2 tablespoons
Parmesan cheese and parsley. Simmer 10 minutes. Transfer to serving
dish and sprinkle with remaining Parmesan cheese and parsley. Makes 8
servings. Converted by MMCONV vers. 1.40
