Turkey Tetrazzini Bev Helling

6 Tbsp. Butter 6 Tbsp. flour

1/2 tsp. salt 1/4 tsp. pepper

1/8 tsp. cayenne pepper 3 cups chicken broth

1 cup whipping cream 1# linguine, cooked and drained

4 cups cubed cooked turkey 1 cup sliced fresh mushrooms

4 oz. pimentos, drained 1/4 cup chopped parsley

4 to 5 drops hot pepper sauce 1/3 cup grated Parmesan cheese

In a saucepan over medium heat, melt the butter. Add the flour, salt, pepper and cayenne; stir until smooth. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream. Mix 2 cups sauce with linguine, pour into a greased 13 x 9 x 2" baking dish. Make a well in center of noodles, leaving about a 6 x 4" space. To the remaining sauce, add turkey, mushrooms, pimentos, parsley and hot pepper sauce; mix well. Pour into center of dish. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 20 - 30 minutes more or until bubbly and heated through. Yield - 8 to 10 servings.