Ham or Chicken Tetrazzini

• 1 tbl. salt
• 6 oz. thin spaghetti
• 1/4 cup butter or oleo
• 1 cup sliced mushrooms
• 1/4 cup flour
• 1-1/2 cups milk
• 1/3 cup dry California sherry wine
• 2 cups cooked ham or chicken strips
• 1/4 cup green olives, pitted and quartered
• 1/4 cup sliced canned pimientos
• 1/2 tsp. oregano
• 1/4 tsp. pepper
• grated Parmesan cheese

Add salt to 3 quarts rapidly boiling water. Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally until tender. Drain in colander. Meanwhile, melt butter or oleo; add mushrooms and cook over medium heat until mushrooms are tender. Blend in flour. Gradually add milk and cook over low heat, stirring constantly until thickened. Stir in sherry, ham or chicken, olives, pimientos, oregano and pepper.

Arrange cooked spaghetti in a shallow baking dish; top with sauce. Sprinkle with Parmesan cheese.

Broil 3 to 4 inches from source of heat until lightly browned.