1/2 tsp. dry mustard
Juice of 1 lemon
3/4 c. unsaturated oil
1 tsp. salt
1 egg

Put first 4 ingredients into a bowl and beat until smooth. Add oil 1 tablespoon at a time for about 5 additions. Beat well after each addition. Pour remaining oil in a thin stream, beating constantly. Makes approximately 1 cup. One teaspoon contains 3 grams fat and 30 calories. Exchange value 2 teaspoons, 1 fat exchange.

2 c. water
2 tbsp. cornstarch
1/8 tsp. salt
Grated rind of 1 lemon
2 tbsp. margarine
2 tbsp. lemon juice
1 drop yellow food coloring
8 (1 gram) pkg. Equal

Combine water, cornstarch, and salt. Stir until smooth in a small saucepan. Cook and stir over medium heat until thickened and clear, then continue to simmer, stirring constantly for another 2 minutes. Remove from heat and add remaining ingredients to sauce, stir lightly to mix well. Serve warm over cake or pudding. 1/4 cup per serving. 38 calories, 3 grams cholesterol, nege grams protein, 3 milligrams fat, 68 milligrams NA. 1/2 fat, 1/2 vegetable exchanges.

3 c. crumbled cornbread
1 c. bread crumbs
2 c. fat free chicken broth
1 c. celery, finely chopped
3/4 c. onion, finely chopped
2 egg whites
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning

Combine all ingredients in mixing bowl; mix well. Turn into non-stick dish. bake at 350 degrees for 45 minutes or until light brown and “set”. 8 servings. Each serving 3/4 cup. Exchange: 1 bread and 1/2 fat.

1 c. tomato juice
1/4 c. salad oil
1/4 c. vinegar
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. garlic salt
1/4 tsp. onion salt
1 tbsp. steak sauce

Combine all ingredients and beat well to mix thoroughly. Chill. Good on salad greens. Makes 1 1/2 cups. Total calories: 458; 19 calories per tablespoon.

Stir together:

2 c. plain yogurt
2 hard-cooked eggs, minced
Enough catsup to make a coral color

Variations – Add one or two envelopes of Equal if a sweeter dressing is desired. Use steak sauce if a sharper flavor suits you better.

6 oz. cottage cheese
2 1/2 tbsp. lemon juice
2 tbsp. buttermilk
Dash of onion flakes
1/2 tsp. garlic salt
Cake coloring for looks

Blend until creamy. Serve with celery sticks or raw cauliflower.

1 (10.5 oz.) can tomato soup, undiluted
1/2 c. tarragon vinegar
1 celery stalk, cut up
1 clove garlic
1 tsp. paprika
1 med. dill pickle
6 sprigs parsley
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard

Place all ingredients in a blender in order listed. Cover and run on high speed until vegetables are chopped.

1 (8 oz.) cottage cheese
1 (6 to 7 oz.) white tuna, packed in water
3 tbsp. chopped pimento
2 tsp. grated onion
Salt & pepper to taste

Blend cottage cheese until smooth and soft. Use blender or electric mixer. Drain and flake tuna. Combine with cottage cheese and seasonings.