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Recipe of the Month
June Recipe of the Month
compliments of Bob's Red Mill
compliments of Bob's Red Mill
Tabbouleh (Bulgur, Parsley and Mint Salad)
Contributed
by
Bob's Red Mill Natural Foods
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Ingredients
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| Directions | |
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In a large bowl, gently mix together all the
ingredients, except lemon juice and oil, with a wooden spoon. Add the
lemon juice, toss and chill for 1 hour to blend the flavors. Before
serving, toss again with the oil. Serve in a mound with romaine lettuce
leaves arranged like the spokes of a wheel. Scatter cucumber slices over
the lettuce. Makes 6 Servings. * To presoak Bulgur: Place 1 cup Bulgur in bowl. Pour 1 cup boiling water over Bulgur and let stand for 1 hour. Yields 2 cups presoaked Bulgur. NUTRITIONAL INFORMATION Serving Size: 1 Serving (266g) Calories 190, Calories from Fat 70, Total Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 35mg, Total Carbohydrates 28g, Dietary Fiber 7g, Sugars 4g, Protein 5g. |
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Easy Taco Casserole
May 2011
1 pound ground beef
*1 cup salsa
1/2 cup mayonnaise or salad dressing
*2 teaspoons chili powder
*2 cups crushed corn chips
*2 cups Colby cheese, shredded
1 medium tomato, chopped
2 cups lettuce, shredded
In a saucepan, brown ground beef; drain. Add salsa, mayonnaise, and chili powder;mix well. In an ungreased 2-qt. baking dish, layer half of the meat mixture, chips, and cheese. Repeat layers. Bake, uncovered at 350 for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.
Yield: 6 servings
*The ingredients noted with an asterisk are available at The Cheese Place
*1 cup salsa
1/2 cup mayonnaise or salad dressing
*2 teaspoons chili powder
*2 cups crushed corn chips
*2 cups Colby cheese, shredded
1 medium tomato, chopped
2 cups lettuce, shredded
In a saucepan, brown ground beef; drain. Add salsa, mayonnaise, and chili powder;mix well. In an ungreased 2-qt. baking dish, layer half of the meat mixture, chips, and cheese. Repeat layers. Bake, uncovered at 350 for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.
Yield: 6 servings
*The ingredients noted with an asterisk are available at The Cheese Place
Mandell's Pickled Eggs
April 2011
6 or 8 hard boiled eggs
April 2011
6 or 8 hard boiled eggs
(To get perfectly cooked eggs: Place eggs in saucepan and cover with cold water. Bring to a rolling boil. Remove pan from heat and cover it with a lid. Let stand for 20 minutes. Drain water from the eggs and replace with cold water. Allow eggs to cool and then peel them - perfectly cooked eggs every time!)
* 1 pint pickled beets (drain juice from the beets and save)
Add to the juice:
* 1/4 cup vinegar
* 1/4 cup sugar
* 2 tablespoons pickling spice
Heat to boiling. Place warm eggs in a wide mouth jar and pour hot juice over them. Place pickled beets on top of the eggs, cover and refrigerate for at least 24 hours.
* 1 pint pickled beets (drain juice from the beets and save)
Add to the juice:
* 1/4 cup vinegar
* 1/4 cup sugar
* 2 tablespoons pickling spice
Heat to boiling. Place warm eggs in a wide mouth jar and pour hot juice over them. Place pickled beets on top of the eggs, cover and refrigerate for at least 24 hours.
*The ingredients noted with an asterisk are available at The Cheese Place
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