1/2 c Bulgur; dry

1 c Water; boiling

1 Tomato; chopped

1/2 c Fresh parsley; chopped

2 tb Lemon juice

1/8 ts Garlic powder

1/4 c Green onions; chopped

(about 3 green onions) 1/4 c Fresh mint leaves

1/2 c Garbanzo beans, cooked

Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the boiling water over the bulgur. Mix. Cover with a towel and let stand for 1 hour. After 1 hour the excess water should be removed. The easiest way to do this is to pour the bulgur and water into a fine mesh strainer. Let the water drain off, pressing the bulgur with your hands to remove as much of the excess water as possible. Place the drained bulgur in a bowl. Add the remaining ingredients. Toss well to mix. Cover and refrigerate at least 2 hours to blend flavors. HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck dinner or picnic. Try it stuffed in pita bread for a different sandwich idea. This recipe can be doubled or quadrupled easily for larger amounts. Keeps well in regrigerator. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

4 tb Olive oil

3 Lemons, juiced

Salt (to taste) Pepper (to taste) 2/3 c #1 bulgur

-(the finest grain possible) 2 tb Fresh mint; chopped

2 Garlic cloves; minced

2 Tomatoes; finely chopped

1/2 Onion; grated

1 Green bell pepper; seeded

- and finely chopped 1/2 Head romaine lettuce,

- washed, dried, and – leaves separated. 1 1/2 bn Parsley; finely chopped

1 bn Scallions; minced

In a small bowl place the olive oil, lemon juice, salt and pepper. Whisk the ingredients together. Set the dressing aside. Place the bulgur in a strainer and rinse it with cold water. Squeeze out the excess water. In a medium bowl place the bulgur, parsley, mint, garlic, tomatoes, scallions, onions, and green bell peppers. Toss the ingredients together well. Add the dressing and toss it in well. On each individual serving plate, arrange the romaine lettuce. Place the bulgur salad on top.

1 pk Cream cheese – 8 oz

1 pk Taco mix

1 pk Small sour cream

2 T Taco sauce (hot)

2 T Milk

1 pk Cheddar cheese

1/2 Head of lettuce

1 1/2 Tomatoes, cubed

Mix cream cheese, sour cream, taco mix, taco sauce and milk together. Spread on serving dish. Top with cheddar cheese, shredded. Top again with 1/2 head of lettuce shredded. Sprinkle with tomatoes cut into small cubes. Refrigerate. Serve with tostito or nacho chips.