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Beef Stroganoff


1 lb. beef tenderloin or sirloin trimmed of all fat, cut into narrow 1/4-inch strips
1 large onion, thinly sliced
1 to 2 cloves fresh garlic, pressed or minced
2 cups (8 oz.) sliced fresh mushrooms
1/4 cup plus 2 tablespoons flour
1 1/2 cups water plus 2 teaspoons beef base or bouillon
1 tablespoon tomato paste or 2 tablespoons catsup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1/4 teaspoon salt
freshly ground black pepper to taste
3 tablespoons dry sherry
1/4 teaspoon freshly grated nutmeg
1/2 cup nonfat sour cream.
4 cups yolkless egg noodles cooked without butter or salt

1. Preheat a heavy stick-resistant skillet or 2-quart Dutch oven on medium for 3 minutes. Sauté garlic, onions and mushrooms a few minutes; add beef, cooking all ingredients together until vegetables are tender and meat no longer looks raw, about 5 minutes.

2. Stir flour into beef and vegetables a tablespoon at a time, adding a small amount of water when necessary to keep mixture from becoming too dry and difficult to blend. Don’t be concerned if some of the flour sticks and browns to the bottom of the pan; the liquid added in the next step will deglaze the pan’s surface.

3. Slowly add remaining water or stock, tomato paste or catsup, Worcestershire, basil, salt, pepper, bouillon and sherry,
stirring constantly to blend. Reduce heat to low and continue to cook, stirring frequently for another 10 minutes. Blend in Yogurt Cheese or nonfat sour cream and nutmeg. Remove from heat and serve immediately over yolkless egg noodles.
GOLDEN BUTTERMILK DINNER ROLLS
5 to 5 1/2 cups unbleached flour
2 1/4-oz. packages quick-rise yeast
1 1/2 teaspoons salt
2 tablespoon malted milk powder
1/3 cup sugar
1/2 cup warm water (105º to 115º F.)
1 cup warm low fat buttermilk (105º to 115º F.)
1 egg plus 2 egg whites
cooking spray
2 tablespoons Land O Lakes Light Butter (5.5 to 6 grams fat per tablespoon) or other light butter or margarine, melted

1. In large bowl of an electric mixer combine 2 1/2 cups flour, yeast, salt, malted milk powder and sugar together thoroughly.

2. Slowly mix water and buttermilk into flour; beat until smooth and elastic, about 5 minutes. Beat in egg and then egg whites, one at a time. Stir in 2 1/2 cups more flour to make a soft dough that holds together instead of sticking to the sides of the bowl.

3. Turn dough out onto a floured surface and knead until dough is smooth and satiny (8 minutes), adding just enough flour (up to 1/2 cup more) to prevent dough from being too sticky to knead.

4. Turn dough into a large bowl sprayed with cooking spray. Cover bowl with plastic wrap and a towel. Let dough rise in a warm place until double in bulk, about 30 minutes.

5. Preheat oven to 400º F. On a lightly floured surface, punch dough down, knead into a ball; cover with inverted bowl and let rest 10 minutes. Spray two baking sheets with cooking spray.

6. Divide dough into 24 2-oz. pieces. On a lightly floured surface shape each piece of dough into a 6-inch long strand. Tie strand loosely into a knot and place on baking sheet. Lightly spray rolls with cooking spray, cover with plastic and allow to rise until almost doubled in size, 20 to 30 minutes.

7. Bake rolls for 10 to 12 minutes or until golden brown. After removing rolls from oven, brush sparingly with melted light butter.
PUMPKIN CHEESECAKE
1 recipe prepared Light Graham Cracker Crust
1 lb. (16 oz.) can solid pack pumpkin
3 8-oz. packages fat free cream cheese
3/4 cup sugar
1 1/2 tablespoons cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1 teaspoon grated orange rind
1 1/4 teaspoons vanilla
3 tablespoons brandy
1 egg and 2 egg whites, lightly beaten

1. Preheat oven to 350º F. Mix cornstarch together with sugar until combined and set aside. Place fat free cream cheese in a large bowl; using an electric mixer or wire whisk, blend cream cheese until smooth. Add all remaining ingredients, blending until smooth. Add egg and whites, mixing until just combined. Do not over beat after adding eggs.

2. Pour batter into prepared pan; smooth top with a spatula. Place pan inside a large shallow baking pan. Pour about 1-inch hot water into larger pan. Bake for 50 minutes or until cheesecake is almost set. Turn oven off; opening door slightly, leave cake in oven 30 minutes. Remove cake from water bath, and let cool to room temperature. Cover and chill thoroughly. Remove sides of pan before serving.
LIGHT GRAHAM CRACKER CRUST
1 1/4 cups low fat graham cracker crumbs or 10 whole crackers, crushed
2 tablespoons sugar
3 tablespoons Land O Lakes Light Butter (5.5 grams fat per 1 tablespoon) or other light butter or margarine, melted


1. Preheat oven to 375º F. Combine crumbs, sugar and melted margarine in the bottom of a 8- to 10-inch springform pan. Pat crust evenly over bottom and 1/4-inch up sides of pan. Bake crust for 8 minutes, remove from oven and set aside to cool.

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