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Mushroom Stroganoff


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)


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.

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