Used half white and half shitake mushrooms, little more than two cups. Sauteed onions for a couple of minutes, then added mushrooms, then added two cloves of pressed garlic at the end. Added about 1/4 C. of whole-wheat flour to absorb the butter. Stir and cook for a couple of minutes. Added 2 C. water with chicken bouillon. Stir and let thicken some. Added 2 C. fat-free half and half Stir and let thicken until you like the consistency. Add salt and pepper. (It will need it.) I served it with toasted pita bread. YUM.

Reviewed On: Apr. 9, 2009

This is classic and delicious comfort food. Due to what I had on hand, I made the following changes. 1 cup brown rice instead of 1/3 cup 1 cup water with chicken and garlic bouillon instead of broth At least 1 cup of onion Added 1 can petite diced tomatoes, completely drained Substituted Mexican cheese for Swiss and used less Added 1/4 tsp. garlic power and Greek seasoning Omitted cumin, zucchini, chicken, peppers and carrots

Reviewed On: Jul. 13, 2008

I used fresh sweet cherries, whole-wheat flour and no shortening. I omitted the white sugar completely, and it turned out plenty sweet. I did add cinnamon as suggested, and it was a nice touch. This recipe does make far too much topping. We probably had nearly an inch on top of the fruit. I served it warm with vanilla ice cream. It was well received.

Reviewed On: Jul. 6, 2008