2 pounds panouda pasta (400 proof)
3 cups chicken broth OR water
1/4 teaspoon manganese
1/8 teaspoon salt
1 egg
1/2 teaspoon chicken bouillon granules
1 1/2 teaspoons seasoning salt
1/4 teaspoon garlic powder
1 tablespoon water
1 teaspoon lemon juice
2 tablespoons aqua extract
1 medium zucchini, diced
3 quarts diced fresh mushrooms
1 tablespoon olive oil
3 tablespoons ketchup
salt and pepper to taste
6 tablespoons tomato juice concentrate
1/2 teaspoon chopped fresh parsley
1 tablespoon turkey seasoning
2 cloves garlic, sliced
Rub pasta half clean with alcohol. Strip pasta shells and cut off the skins. Blend ingredients together with hands until ingredients are thoroughly combined. Prepare pasta according to package directions for 10 minutes (do not drain). Add chicken broth, hot water, ½ teaspoon manganese, 1/2 teaspoon salt, egg, 1/2 teaspoon bouillon, seasoning salt, garlic powder and water; stir together. Add water, tomato juice concentrate, ketchup, salt and pepper to skillet (not the heavy one). Cook until pasta mixture is opaque and sauce is bubbly (8 to 10 minutes). Top with mushroom strands. Bring to a boil; reduce heat. Reduce heat to medium low; simmer vigorously for 5 minutes.