-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

           Title: My Chicken Tetrazzini
       Recipe By: 
        Category: Poultry; Family
 Main Ingredient: 
   Cuisine Style: 
           Yield: 4 Servings
Preparation Time: 0:00
    Cooking Time: 0:00

  [Amount] [Measure]    [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
*********************** MMMMMMM BY HELEN PEAGRAM ***********************
         4 lb           Chicken, cut up
         2 tbsp         Marg
         3 tbsp         Butter
       1/2 lb           Mushrooms, sliced
         3 slice        Sweet red pepper. minced
         3 slice        Spanish onion, minced
       1/2 lb           Linguine
         3 tbsp         Flour
     1 1/2 cup          Half and half
         3 tbsp         Medium dry sherry
                        Nutmeg to taste
       1/2 cup          Parmesan, grated

[Preparation]
The day before needed, in a large pot, combine chicken with enough
water to cover by 2 inches. Bring to a boil and simmer for 20 minutes
or til meat is tender. Let chickencool in broth. Separate meat from
bones and skin and return skin and bones

In a large sauce pan melt butter and marg and saute onions til
translucent. Add mushrooms and cook til softened. Add flour and red
pepper. Blend well and add 1 1/2 cups stock, 1 1/2 cups cream,
sherry, nutmeg to taste, and parmesan. Simmer 5 min

Cook Pasta to al dente and serve with chicken tetrazzini sauce.

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