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
0: Peel and core green tomatoes
1: Discard seeds
2: Run cut-up pieces through a blender until smooth and creamy
3: You should have 2 cups pulp
4: Set raisins to soak in 2/3 cup boiling water; set aside to cool
5: In a large mixing bowl, cream shortening and sugar until fluffy
6: Add eggs, 2 cups tomato pulp, the plumped raisins and the water in which the raisins were soaked
7: Beat well
8: In another bowl, combine flour, baking soda, salt, baking powder, cinnamon, cloves and nuts
9: Add one cup at a time, to tomato mixture, stirring well after each addition
10: Divide batter into two 9 x 5 inch greased loaf pans and bake in a 350 degree oven for one hour and 10 minutes, or until toothpick inserted in center comes out clean
11: SOURCE: Syracuse Herald-Journal, 9/20/92 SHARED BY: Jim Bodle 9/92 From Gemini's MASSIVE MealMaster collection at www
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