1 1/2 c Barley

8 c Water

1/3 c Parsley, diced

2 tb Basil, crushed

1/4 c Green onions, sliced

1/4 c Lemon juice, fresh

1/2 c Salad oil

1 ts Soy sauce

2 Tomatoes, diced

In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley for 10 minutes more; cool. Add parsley, basil, and green onions; let sit so flavors can blend. In a small bowl beat together, lemon juice, salad oil and soy sauce; add tomatoes; toss with barley mixture. Chill.

1/2 c Homemade Wonderslim (or

Prune babyfood) 3 Eggs equivalent of Egg

Substitute 1/2 c Orange juice

4 ts Baking powder

3/4 ts Salt

1/4 c Raisins

1/2 c Chopped nuts

1/2 c Sugar

1/2 c Mashed banana

2 1/2 c Unbleached flour

1 1/2 Mixed candied fruit

Mix flour, sugar, baking powder, salt, raisins, nuts, and candied fruit together. Combine and beat slightly the banana and orange juice; Set aside. Beat eggs into Wonderslim/prunes one at a time. Alternately, add prune/egg mixture and banana/orange mixture to dry ingredients mixed with fruits and nuts. A wooden “fork” works well for the mixing. Pack into 9X5X3 loaf pan lightly sprayed with Pam and lined with wax paper. Bake at 350o for 1 hr. or until done. Cool 20 min. before removing wax paper and turning out on a rack. Cool before icing. Icing: Mix powdered sugar into an egg white until smooth and easily spreadable. You want a thin icing. If you get it too thick, add a little skim milk. Dot icing with cut up candied (glace) cherries as desired. After frosting is firm, wrap in aluminum foil and refrigerate. Improves with freezing. Notes: I usually double or triple the recipe. Otherwise, youll have leftover icing (which is also good on cookies). You can divide the dough out into smaller pans; makes nice gifts. I have modified the original posted recipe for Homemade Wonderslim by decreasing the lecithin: 3 c. water 1 12 oz. pk. prunes (cut-up type) 1 T.

unbleached lecithin 1/4 tsp. citric acid Cover prunes with water and bring to a boil. Cool. Blend prunes, water, lecithin, and citric acid in blender until smooth. Pour in clean quart jar and refrigerate. Keeps up to 30 days. I pour mine into old jelly jars and freeze them. I use 1:1 amounts when substituting for oleo in recipes. Posted by BETTE IDE to Fatfree Digest [Volume 13 Issue 18] Dec. 18, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?

8 Potatoes

2 Garlic cloves

1 c Minced parsley

1/2 c Oil

3 tb Vinegar

1/2 ts Tabasco (opt)

1/8 ts Ground nutmeg

1 ts Salt

1/2 ts Pepper

Quarter the potatoes and boil until tender. Meanwhile, peel and mince garlic and place in a small jar. Wash and dry the parsley, cut the stems off, then mince the parsley. Place in the jar with the garlic. Add oil, vinegar, Tabasco if using, nutmeg, salt and pepper. Screw the lid on the jar and shake vigorously to dissolve the salt. Drain potatoes and, when they are just cool enough to handle, slice them thinly onto a serving platter or into a bowl. Drizzle with dressing and serve hot, warm or cold. Serves 6 and makes great leftovers. You may also add various fresh herbs thyme, marjoram or dill, for example, if you have them in your garden. Serve the potatoes with roasted chicken and asparagus.