Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SEASONING MIX***
   1 1/4  teaspoons     salt
   1      teaspoon      paprika
     7/8  teaspoon      onion powder
     3/4  teaspoon      dried basil
     5/8  teaspoon      garlic powder
     1/2  teaspoon      dry mustard
     3/8  teaspoon      white pepper
     1/4  teaspoon      black pepper
   1      dash          cayenne
                        ***CREAMY MIXTURE***
   6      ounces        nonfat cottage cheese
   1      can           evaporated skim milk -- (2 1/2 ounces)
   1 1/2  tablespoons   balsamic vinegar
   1 1/2  tablespoons   flour -- all-purpose
   1 1/2  cups          onions -- chopped
     1/2  cup           celery -- chopped
     1/2  cup           apple juice
   1      pint          mushroom -- chopped
   1      pint          mustard greens -- chopped
   1      pint          collard greens -- chopped
   1      pint          chard -- chopped
   1 3/4  cups          vegetable stock -- condensed
   1 1/2  cups          fettuccine -- cooked

Preparation:

Combine the seasoning mixture in a small bowl. Place the creamy mixture ingredients in a blender and puree until smoothe and creamy; set aside. Preheat a heavy 5-quart pot over high heat to 350F, about 4 minutes. Add the onions, celery, and 2 tablespoons of the seasoning mix and cook, checking the bottom of the pot occasionally for sticking, until the vegetables start to turn brown, about 8 minutes. Add the apple juice, clear the bottom of the pot of any brown b its, then add the mushrooms and the remaining seasoning mix. Stir and cook until most of the liquid evaporates, about 7 to 8 minutes. Add all the greens and 3 cups of the stock, stir and cook for 6 minutes. Add the pureed creamy mixture and stir well. CAUTION; Dishes using these creamy mixtures and "break" or curdle easioy if they are brought to a full boil. Therefore, bring the mixture just to a gently boil, stir immediately, then reduce the heat to low a nd simmer, stirring occadionally, for 10 minutes. add the remaining 1/2 cup stock, tir, and add the fetuccine. Stir and cook until the pasta is heated through, about 5 to 6 minutes.