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