2 tb Cooking oil
1 pk Fresh ground turkey
Onion, medium, chopped Green pepper, chopped 2 1/2 c Chicken broth
1 pk Elbow macaroni-7 oz uncooked
1 cn 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 mins. Salt and pepper to taste. Sprinkle rest of cheese on and serve. From: The turkey store cookbook