| 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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