Name: Mushroom Stroganoff
Ingredients: 1 1/3 c Cottage cheese; 1/2 c Plain low-fat yogurt; 1/2 ts Salt; 1/4 ts Pepper; 1/4 ts Worcestershire sauce; 1 tb Plus 1 tsp. margarine; 1/4 c Diced onion; 2 Garlic cloves, minced; 2 c Halved mushrooms; 1 tb Chopped fresh parsley or 1 tsp. flakes; 2 c Cooked egg noodles (medium width, hot)

The conversion of a sinner being not owing to a man's self determination, but to God's determination, and eternal election, which is absolute, and depending on the sovereign Will of God, and not on the free will of man; as is evident from what has been said: and it being very evident from the Scriptures, that the eternal election of saints to the faith and holiness, is also an election of them to eternal salvation; hence their appointment to salvation must also be absolute, and not depending on their contingent, self-determining Will

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

1 1/3	c	Cottage cheese
1/2	c	Plain low-fat yogurt
1/2	ts	Salt
1/4	ts	Pepper
1/4	ts	Worcestershire sauce
1	tb	Plus 1 tsp. margarine
1/4	c	Diced onion
2		Garlic cloves, minced
2	c	Halved mushrooms
1	tb	Chopped fresh parsley or 1 tsp. flakes
2	c	Cooked egg noodles (medium width, hot)

INSTRUCTIONS

In blender container combine cheese, yogurt, salt, pepper and
Worcestershire sauce until smooth and set aside. In 10-inch nonstick
skillet, heat margarine until bubbly and hot; add onion and garlic and cook
until onion is translucent. Add mushrooms and parsley stirring occasionally
for 5 minutes; remove skillet from heat and add cheese mixture. Return to
heat and cook about 1 more minute until hot not boiling. Serve over hot
noodles. Makes 4 servings. Posted to Digest eat-lf.v097.n169 by Corbin
<corbin@misslink.net> on Jul 04, 1997

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