1/4 cup ‘lite’ mayonnaise

1/4 cup ‘lite’ mayonnaise 1 tablespoon crushed fresh thyme 5 sliced dark rye bread 5 slices white bread Blend ingredients together and chill about 15 minutes. Trim crusts from bread and spread with mixture onto dark rye. Tbp with white. Cut into 20 finger sandwiches. Hot Parslied Potato Salad 6 large potatoes, cut into chunks 3 hard cooked eggs, cut into large pieces 1/2 cup low fat Italian Dressing 1/4 cup fresh parsley, chopped 1/4 cup chopped pimiento Cook potatoes until tender. Toss with eggs, Italian dressing, parsley, pimiento. Serve hot. Rosemary Fritatta 2 medium potatoes 1/4 cup chopped onion 2 cloves garlic, chopped 1 cup sliced pepper (green, red, yellow or all three) 1 tablespoon fresh rosemary 6 eggs Parmeasan cheese Cook potatoes in microwave until almost done. Coarsely slice. Saute onion, garlic and pepper in olive oil until almost tender. Add potato slices and rosemary, salt and pepper. Cook five minutes longer. Mix eggs well, then add to vegetable mixture. Cook, lifting cooked egg along edges and tilting pan so raw egg gets to the hot pan underneath. When almost done, sprinkle on the cheese, wrap foil around skillet handle, and place under broiler until cheese is bubbly and eggs are set. Cut into wedges. Serves four. Italian Bread Soup Oreganoto 4 slices Italian bread 2 tablespoon olive oil 1/4 teaspoon garlic powder 1/3 cup Parmesan cheese 4 cups chicken stock 4 eggs,poached 2 teaspoon fresh oregano leaves Mix oil and garlic powder and spread on bread slices. Toast in a 350 degree oven for 15 minutes. Sprinkle toast with cheese and broil until cheese melts. Bring broth to a boil, then ladle into four soup bowls. Float a slice of toast in each bowl and top with a poached egg. Sprinkle with oregano leaves. Serves four.