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STROGANOFF1 pound ground turkey or ground chicken10 ounce package of whole mushrooms, washed and chopped 1 tablespoon butter 3 garlic cloves, crushed 1 bunch scallions 10¾ ounce can condensed cream of mushroom (low fat, low salt variety) 14½ ounce can chicken broth (fat free, low salt variety) 1 cup sour cream, nonfat white pepper to taste • In a large pan, sauté mushrooms in butter until tender. Add garlic and scallions. Mix until combined. Remove mushroom mixture from the pan and place in a bowl. • Place ground poultry into the pan. Brown until no pink remains. Then add mushroom mixture back to the pan, along with cream of mushroom soup, chicken broth and white pepper. Mix well and bring to a gentle boil. Reduce heat to low and simmer for 20 minutes. Then turn off heat and add sour cream. Mix until combined. Serve over wide egg noodles. Makes 4 servings. April Feature Recipe, CREAMY VEGETABLE LASAGNA March Feature Recipe, PITAS WITH MARINATED CUCUMBERS February Feature Recipe, CREAMY MEATBALLS December Feature Recipe, BROCCOLI QUICHE November Feature Recipe, ITALIAN MEAT LOAF October Feature Recipe, WARM SPINACH SALAD September Feature Recipe, GNOCCHI WITH BROCCOLI SAUCE August Feature Recipe, BROILED BARBECUE SAUCE BURGERS July Feature Recipe, FRESH TOMATO TORTELLINI SOUP
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