Saturday, December 12, 2015

Pork Tetrazzini



1 cup chopped onion
1/2 cup chopped green pepper
3 stalks celery, chopped
1/2 cup butter
1 can condensed mushroom soup
1 cup grated Cheddar cheese
1 Tbsp. flour
2 cups chicken broth
3 cups chopped, cooked pork (or chicken/turkey)
1 jar (2 oz.) chopped pimentos
1 can (8 oz.) mushroom pieces, drained
1/2 cup almond slivers
1/2 lb. spaghetti, cook and drain
Salt & Pepper to taste

Preheat oven to 350 degrees.  In a large pot saute onions, pepper and celery in butter.  Keep over heat and add soup, cheese and flour.  Whisk in broth and bring to a boil.  Remove from heat.  Add pork, pimentos, mushrooms, almonds, spaghetti, salt & pepper.  Pour into a 3 qt. baking dish sprayed with non-stick spray.  Bake 40-45 minutes or until bubbly.

Comments:  This is one of those 'Think With Your Taste Buds' recipes.  I found the recipe using turkey instead of pork in an 1989 cookbook.  I had 4 nice boneless pork chops that needed to be cooked so I decided to use that instead of the turkey.  To me, turkey, chicken and pork really don't have much flavor so this substitute worked perfectly.  The sauce ends up about the thickness of spaghetti sauce and stuck to the pasta very well.  But the flavor is what really stands out.  You can taste each flavor  onion, peppers, celery, cheese, and mushrooms.  The almonds added a wonderful texture to the dish.  The food testers that were lucky enough to be served this dish all raved about it and wanted more.  I did make one other small change.  Just before coming out of the oven I sprinkled it with just a little more cheese and allowed it to melt.
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