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: Keywords: Scones, sugar free, bread Preparation time 15 minutes, cooking time about 4 minutes per scone
1: Mix the flour and salt together, and rub in the butter until the mixture resembles fine breadcrumbs
2: Stir in the currants and nutmeg, then push the mixture gently to the sides of the bowl to form a well in the center
3: Beat together the egg and milk, and pour into the well in the center of the flour
4: Using a wooden spoon, mix the egg and milk mixture into the flour, stirring from the center of the bowl and drawing the flour in from the sides to form a smooth, thick batter
5: If batter is too thick, add a little extra milk until it becomes a soft dropping consistency
6: Heat a heavy-based frying pan on top of a moderate heat, and grease with a little butter or oil
7: Drop tablespoons of the batter into the hot pan, and cook for 2-3 minutes, or until the bases are set and have turned golden brown
8: Turn the scones over and cook on the other side in the same way
9: Serve from the pan with sugar-free preserves
10: NOTE: These scones freeze well, and can be re-heated by wrapping in a clean dish towel and standing in a warm oven until they are heated through
11: Source: Sugar Free - Gallery Books ISBN 0 8317 8048 7 Shared by: Carol Collins 9/92 From Gemini's MASSIVE MealMaster collection at www
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