Arrrgh!!!

7 oz spaghetti, broken into 2” pieces and boiled
¼ cup butter
¼ cup flour
1 tsp. Salt
¼ tsp. White pepper
¼ tsp. Nutmeg
2 cups chicken broth (or one can 14 ½ oz chicken broth)
1 cup milk
3 Tbsp. Sherry flavoring
2 cups cooked chicken, cut in small pieces
½ cup cooked ham
¼ cup chopped green pepper sautéed, or 4 oz. Jar pimiento, cut up
1cup ripe olives cut in large pieces or ½ lb. mushrooms, sliced and sautéed
in butter 5 minutes
1 egg yolk
½ cup grated Parmesan cheese or ½ cup slivered toasted almonds

Heat oven to 350 degrees. Melt butter over low heat in heavy saucepan. Blend flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Bring to a boil; boil one minute, stirring constantly. Blend in sherry flavoring. Add sauce to cooked spaghetti. Add turkey, ham, green pepper, olives and egg yolk to spaghetti. Pour into a 2-quart baking dish. Sprinkle with cheese or almonds. Bake uncovered 25 to 30 minutes. Let stand for 10 minutes before serving. Serves 6 to 8.

My family likes the version with green pepper and mushrooms. Use whole milk to make the sauce or it will look gray! The sauce is VERY thin…so don’t worry when you make it….there’s nothing wrong. This is a great recipe for using up leftover chicken or ham, and if you have any left over, it’s good
reheated the next day.