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20 minutes. Add mushrooms to the meat.
Cook macaroni according to package directions, omitting salt; drain.
Place Double-thick Yogurt, ketchup, Worcestershire sauce and salt in a medium bowl. Whisk together to mix well and set aside.
When meat is fully cooked, add yogurt mixture. Stir and heat about 5 minutes. Serve over macaroni.
The meat mixtures freezes well. Just omit the Double-Thick Yogurt, and add it after reheating. Serves 10.
Double-Thick Yogurt
Makes 2 cups
1 quart plain nonfat yogurt
Place a double-thick layer of finemesh cotton cheesecloth or paper coffee filters inside a colander, which does not rust. Place the colander in a bowl, leaving enough space for about 2 cups of whey to drain out of the colander. Pour the yogurt into the cheesecloth-lined colander and refrigerate for 8 hours. This will yield 2 cups of firm yogurt and 2 cups of drained whey.
Note: Yogurt is one of the staples of a heart-heartful way of cooking. This recipes works best when using a yogurt that contains no gelatin, so read the label carefully.
Canned chicken or beef stock is no match for homemade. Homemade is more flavorful and lower in fat and sodium than canned. Because good stock is essential to so many recipes, prepare a large batch, freeze in ice cube trays and then transfer the frozen cubes to plastic freezer bags to be used as needed. If you must use canned stock, store the cans in the refrigerator to allow the fat to harden. Remove and discard fat before using the stock. » Chicken Stock
3 pounds chicken, skinned and all visible fat remove
3 quarts water
1 medium onion, coarsely
86.1%