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2 tb Cooking oil
1 pk Fresh ground turkey
Onion, medium, chopped
Green pepper, chopped
2 1/2 c Chicken broth
1 pack Elbow macaroni-7 oz uncooked
1 can 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 minutes. Salt and pepper to taste. Sprinkle rest of cheese on and serve.
From: The Turkey Store Cookbook