1/2c plain yogurt
2T lemon juice
1T soy sauce
1t Dijon mustard
1t chives
S

1c mayo
2T sugar
2T vinegar
2t celery seed (tiny bit of tarragon)
1t salt

Shred cabbage, add green onions

1/2c dried apricots ( Read more... )

10oz pkg. frozen strawberries (thoroughly defrosted with syrup)
1.5c sour cream
pinch salt
(little conf. sugar if desired)

Crush berries - add sour cream, salt & blend. Add sugar for sweetness. (Chill at least 1 hour)

2T lemon juice
2T vinegar
1t salt
1/2t pepper
1t dijon mustard
1 clove garlic
1/2c salad oil
1/2c olive oil

Combine first 6 ingredients in food processor and with machine running, add oil. Use with basic mix of salad greens and vegetables.

(*ED NOTE: There's a note that says "Too tart, cut down mustard and lemon juice")

3/4c apricot preserves
1/4c soy sauce
1/2c mayonnaise
1t ground ginger
1/2c catsup

Wisk ingredients together until smooth. Brush on food turning frequently, during last 20 mins of cooking. Makes 1.5c.

1 lg can tomatoes ( Read more... )

Mash cloves garlic, sweet basil leaves, fresh parsley in bowl. Add soft butter & olive oil. Mash all together until it makes smooth paste. Serve & toss w/ hot linguine.

2c parsley sprigs, packaged ( Read more... )

Buy package Italian bread (2 in package)

Cover w/ classico spaghetti sauce w/basil
slices of tomato, green onions, low-fat mozzarella cheese, sprinkle w/parmesan

bake according to italian bread directions f/8-10mins

saute 1st with mushrooms, too