1 : c Mayonnaise
1/2 : c Dairy Sour Cream
1 : Parsley Sprig
2 : oz Anchovy Fillets; Drained
2 : tb Tarragon Vinegar
1 : tb Lemon Juice
1 : ds Pepper
1 : c Mayonnaise
1/2 : c Parsley Sprigs
2 : Green Onions/Tops; Cut Up
2 : tb Tarragon Vinegar
2 : ts Sugar
1/4 : ts Salt
1/4 : ts Mustard; Dry
1/8 : ts Garlic Powder
1/8 : ts Pepper
1/2 : c Yogurt; Plain
1/4 : pt Sour cream
1/8 : c Tarragon vinegar
1/4 : Anchovy paste; tube
1/8 : ts Rosemary
1/8 : ts Oregano
1 : Garlic clove; fresh, mashed
1/8 : c Sugar
1/8 : c Tarragon vinegar
1/4 : c Parsley; chopped
1/2 : c Green onion; minced
1 : /2 dr Green food coloring
Salad : Salad greens
1/2 : c Plain nonfat yogurt
1/4 : c Nonfat mayonnaise
1/4 : c Chopped fresh parsley
1 : tb White wine vinegar
1 : tb Minced onion
1 : tb Chopped scallion
1/2 : ts Dried tarragon leaves
1/2 : c Low-fat cottage cheese
1/4 : c Low-fat buttermilk, plus
2 : tb Low-fat buttermilk
2 : tb Chopped fresh parsley
1 : tb Cider vinegar
1/8 : ts Hot pepper sauce
1 : sm Clove garlic, crushed
1 : /2 c Lowfat Mayonnaise
3 : tb Wine vinegar
1 : tb Lemon juice
1/2 : c Minced parsley; may use
-dried : -dried
3 : tb Minced onions
1/8 : ts Pepper
3 : tb Canned anchovies; canned
-w/capers : -w/capers
1 : tb Chopped chives; may use
-dried : -dried
1 : tb Cider Vinegar
1/2 : c Mayonnaise
1/2 : c Sour Cream
3/4 : c Buttermilk
2 : Cloves Garlic; minced
1/2 : c Fresh Chives; chopped
1/4 : c Fresh Parsley; chopped
1 : tb Fresh Tarragon; chopped
1 : tb Fresh Basil; chopped
2 : tb Capers
Salt : Salt And Pepper
6 : Fillets anchovies
3 : Green onions; cut up
6 : Sprigs italian parsley
8 : Blades of fresh chives
1/2 : ts Dried taragon
2 : c Mayonnaise
2 : tb Tarragon vinegar
1 : c Mayonaise
1/2 : c Commercial sour cream
1/3 : c Finely minced parsley
3 : tb Finely minced chives or
-green : -green onions
3 : tb Anchovy paste or finely
-minced : -minced anchovies
3 : tb Tarragon wine vinegar
1 : tb Lemon juice
1 : Clove garlic; crushed or
-grated : -grated
Salt : Salt and freshly ground
-pepper : -pepper to taste
1 : c Mayonnaise
1/2 : c Commercial sour cream
1/4 : ts Garlic powder
2 : Green onions and tops;
-coarsely : -coarsely cut
1/4 : c Coarsely cut green pepper
2 : tb Freshly squeezed lemon juice
1/4 : c Parsley
1/4 : ts Black pepper
3 : Anchovy fillets
1 : ds Worcestershire sauce
1 : tb Dried chervil
1 : /2 ts Dried celery flakes
1 : ts Dried tarragon
3/4 : ts Dried basil
1/3 : ts Dried dillweed
1/2 : ts Dried thyme
1/4 : ts Paprika
1/8 : ts Black pepper
1/8 : ts Dried garlic flakes
1 : ts Dried onion flakes
1 : Container; (24oz) fat free
-cottage : -cottage cheese
1 : bn Green onions; cleaned
1 : ts Seasoned salt; (the kind
-with : -with paprika in it)
** : ** Package Together **
2 : oz Freeze-Dried Beef, Or
4 : oz Beef-Flavored T.V.P.
Granules : Granules
8 : oz Spinach Egg Noodles
2 : oz Tomato Crystals
4 : Beef Bouillon Cubes, Or
1/4 : c Beef Bouillon Granules
1 : ts Basil
1 : ts Paprika
1/4 : c Dried Bell Pepper
** : ** Package Separately **
1 : Env Cream Of Onion Soup Mix
To : To make 2 1/2 cup
7 : 1/2 c Water
1 : pk Sour Cream Mix -- optional
2 : c Grapes, green
1 : c Pineapple juice, chilled
1 : c Mineral water, chilled
3 : oz Package lime jello
1 : c Hot water
1 : c Sweetened shredded coconut
1/2 : lb Butter, softened
2/3 : c Firmly packed brown sugar
1/4 : c Sugar
2 : Eggs
2 : tb Milk
2 : ts Vanilla
1 : 3/4 c Flour
1 : ts Baking soda
1/2 : ts Salt
2 : 1/ c Old fashioned oats
1 : c Chopped walnuts
1 : c Currants
0: Preheat an oven to 350
1: In a large ovenproof frying pan over medium heat, heat the olive oil
2: Add the onion and green pepper and cook until tender, about 5 minutes
3: Add the pimientos, corn and oregano and cook for 5 minutes
4: Transfer the vegetables into a medium bowl
5: In a large bowl, combine the eggs, egg whites, milk, salt, pepper and mustard and whisk until blended
6: Add the egg mixture to the vegetable mixture
7: In the same frying pan over low heat, pour in the egg-vegetable mixture
8: Cook, stirring frequently, until the eggs are firm on the bottom and almost set on the top, 8-10 minutes
9: Sprinkle the cheese on top and bake in the oven until the eggs are set, 5-8 minutes
10: To serve, cut into 4 wedges and divide among individual plates
11: Recipe by: Jane Fonda Cooking For Healthy Living Posted to recipelu-digest Volume 01 Number 432 by James and Susan Kirkland <kirkland@gj
12: net> on Jan 01, 1998