French Salad

500 g (1 lb 2 oz) boiled peas
200 g (7 oz) boiled carrots, diced
3 medium potatoes, cooked and diced
4-5 pickled cucumbers
1 cup low fat sour cream
300 g (10 oz) fat free mayonnaise
1 tsp prepared mustard
salt, pepper

1. Toss the peas, carrots, potatoes, cucumbers together in a bowl.
2. Mix in the sour cream, mayonnaise and mustard. Season with salt and pepper.

Cubed Moist Potatoes

7 large potatoes, cubed
1 onion, chopped
1 tbsp. low-salt chicken base
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Vegit, or low-salt seasoning
1 tsp. fruit sugar
2 cups peas, frozen
2 tbsp. butter
1/2 tsp. Bragg's seasoning, or sea salt
3 cups water, boiled

Fry the onions and potatoes in the butter until lightly browned. Pour in the hot water and add the seasonings. Simmer until the potatoes are tender. Add the peas during the last 3 minutes of cooking.

Lemon Herb Potatoes

6 sm Baking potatoes;                   
1 tsp Dill weed;
1/2 c  Onion; chopped                   
1/8 tsp White pepper;
1 Tbsp Unsalted margarine;                
1 tsp Lemon peel; grated
1 cl Garlic; Minced                     
1 Tbsp Parsley;Paprika
1/4 c  Skimmed milk; hot           



1.Bake potatoes until done. Cool.
2.Saute onions and garlic in unsalted margarine.
Scoop out potatoes and mash.
Beat in onion mixture, hot skimmed milk,
lemon and pepper. Mix in dill and parsley.
Refill skins.  Sprinkle with paprika.
3.Bake at 400F for 30 minutes.
 
Variation:  add 1/2 oz grated cheddar cheese on top
of each potato before baking the final time.