Boil 2 cups of small elbow macaroni and cool.
Add 1/2 cup raisins, 1 cup chopped green onions,
1 cup chopped celery, 1 cup diced cheddar cheese,
1 hard boiled egg, 1/2 cup low-fat mayonnaise,
1/2 cup sour cream, 1 teaspoon Worcestershire sauce,
the juice from 1/2 lemon, and 1/4 teaspoon each dried
basil, oregano, and tarragon. Salt and pepper.
Chill for 2 hours. Serves 8.
Submitted By: Sue Townsend