| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
American |
Meat |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive or vegetable oil |
| 1 |
lb |
Boneless veal; trimmed and cut into cubes |
| 1 |
pk |
(10-oz) frozen green peas; thawed |
| 2 |
c |
Sliced fresh mushrooms |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Low-fat cottage cheese |
| 1 |
ct |
(8-oz) plain low-fat yogurt |
| 2 |
tb |
Cooking sherry |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
American Heart Association lemon herb seasoning |
| 1/2 |
ts |
Beau Monde seasoning |
| 1/4 |
ts |
Lemon pepper |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
pk |
(7-oz) Creamettes elbow macaroni |
| 1 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
In large skillet, heat oil. Add veal and cook until tender, stirring
occasionally. Add peas, mushrooms, onion and garlic. Cook and stir until
vegetables are tender. In blender or food processor, combine cottage
cheese, yogurt, sherry, Worcestershire and seasonings; process until
smooth. Add to meat mixture; mix well and heat through. Prepare Creamettes
Elbow Macaroni as package directs; drain. Combine hot cooked macaroni and
meat mixture; mix well. Garnish with parsley. Serve immediately.
Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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