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: *Use Grated Raw Potato Starter Bread Dough 1 cup Grape-Nuts Cereal As soon as the bread dough has started to rise mix the syrup and grape-nuts together so that the cereal will have time to soak up all the syrup
1: Roll the dough out quite thin to about 20 x 10 inches
2: Cut in two crosswise
3: Spread filling thinly over the surface leaving a 2-inch strip along one side of each square
4: Fold over this bare strip onto filling and continue folding until a flat roll is formed
5: Lay both rolls lengthwise on 10 x 15 inch cookie sheet with seam on underside
6: Flatten them by rolling with the pin until they are about 3-1/2 inches wide and as long as the pan
7: Do this gently so that the filling does not break through
8: Brush tops with soft butter
9: Let stand in warm place until light
10: Bake in oven preheated to 325 about 45 minutes until the crust has a beautiful bisque tint
11: Glaze while still warm with a powdered sugar and White Wine frosting
12: If available, decorate with a row of candy raspberries down the center of each roll so that there will be one on each 1- 1/2 inch to 2 inch slice
13: (If rolls are to be frozen for later use wait until they have been thawed and warmed to glaze and decorate
14: ) White Wine Frosting: 2 Tbsp
15: soft butter 2 Tbsp
16: white wine 1 1/2 cup powdered sugar 3 drops Waldmeister Essence* and a drop or tow of green coloring or 1/4 tsp
17: Rose extract and a drop or two of red coloring Beat butter, wine and sugar together until smooth
18: Add preferred flavoring and carefully add the coloring for a very delicate tint
19: *Lekvar-By-The-Barrel 1577 First Avenue New York, N
20: Y
21: 10028 (Catalog) From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
22: synapse
23: com/~gemini