MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Turkey Tetrazzini
  Categories: Main dish, Diabetic, Cheese, Low-fat/cal
       Yield: 8 servings
       2 tb Margarine or butter                 1 ts Salt
     1/2 lb Fresh mushrooms, sliced           1/2 ts Nutmeg
       1 tb Lemon juice                       1/2 ts Onion powder
       6 tb Flour                               1 pn Paprika
     2 1/2 c  Turkey or chicken broth		 1 pn White pepper or black
       1 c  2% milk                           1/2 lb Spaghetti or thin noodles
     1/4 c  Sherry, juice/broth        4 c  Chopped, cooked turkey
       2 tb Fresh or 2 ts dry parsley         1/4 c  Grated Parmesan cheese
   When there are no turkey leftovers, turkey or chicken parts can be
   simmered to provide the cooked meat.
   Heat 2 tsp margarine in frypan; saute mushrooms 5 min.  Sprinkle with
   lemon juice.
   Melt remaining margarine in a medium saucepan.  Blend in flour until
   smooth.  Add broth and milk, stirring briskly to remove any lumps.
   Bring to a boil; add sherry (or apple juice or extra broth) and
   seasonings. Continue cooking 2 to 3 minutes until thickened.
   Cook spaghetti according to package directions.  Drain.  Pour enough
   sauce into a lightly greased 10 cup casserole to coat the bottom.
   Layer mushrooms, spaghetti and turkey over sauce.  Pour remainder of
   sauce over turkey.
   Sprinkle with parmesan cheese.  Bake at 350 F for 30 to 40 min or
   until mixture bubbles.
   1 cup serving, 311 calories 30 g carbohydrate, 23 g protein, 11 g fat
   3 protein choices, 2 starch choices
   Source:  Choice Cooking, Canadian Diabetes Association 1986 Shared
   but not tested by Elizabeth Rodier October 1993
   For comparison, 1 1/2 cups clear chicken soup 145 calories (my disk)
   Turkey white meat 141 cal per 3 oz serving (4% from fat) Turkey dark
   meat 168 cal per 3 oz serving (8% from fat)