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
0: In a large bowl, dissolve yeast in the water and stir in the honey
1: Let stand until foamy, about 10 minutes
2: Add the 1 T oil, the flour, salt and cardamom and stir until the dough forms a cohesive mass
3: Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes
4: Divide the dough into 8 pieces and shape each piece into a ball
5: Set the balls on an oiled baking sheet and brush with oil
6: Cover loosely with plastic and let rise in a warm place until doubled in bulk, 1 to 2 hours
7: (Dough can be refrigerated overnight - punch down balls before proceeding) On a lightly floured surface, roll out each ball of dough to an 8-inch disk
8: Arrange them on 3 oiled baking sheets and let rest for 20 minutes
9: Light a grill or heat a grill pan or cast-iron skillet
10: Brush each nan lightly with olive oil and grill for about 1 minute, until golden on the bottom and light bubbles form on the top
11: Turn and cook until golden all over, about 1 minute
12: Keep warm while you cook the remaining nan
13: Reprinted from Food and Wine Magazine, July 1996
14: Posted to MealMaster Recipes List, Digest #162 Date: Mon, 10 Jun 1996 21:33:14 -0700 From: Julie Bertholf <jewel1@ix
15: netcom
16: com>