Recipes Included On This Page Tabbouleh (Bulgar & Parsley Salad) Toasted Sub Sandwiches Turkey Potato Pancakes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tabbouleh (Bulgar & Parsley Salad) Recipe By :Healthy Cooking, June 2002 Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces bulgur -- (coarse cracked wheat) 1 cup hot water 1 bunch fresh Italian parsley -- stems removed -- chopped 3 tablespoons fresh spearmint -- chopped 1/2 medium red onion -- chopped 3 Roma tomatoes -- diced Dressing: 2 fresh lemons -- juice of 3 tablespoons olive oil 1 clove garlic -- minced 1 pinch salt fresh ground black pepper In a medium bowl, combine the bulgur with the hot water and let sit for 30 minutes; drain well. Transfer to a large bowl and add the remaining vegetables. Mix the dressing ingredients and add to the salad, stirring well. Let sit at least 30 minutes before serving. Makes 6 servings. Cuisine : "Middle Eastern" Source : "Healthy Cooking, June 2002" S(MC formatting by): "bobbi744@attbi.com" Copyright : "Sun West Publishing, Riverside, CA" NOTES : Bobbie's Notes: It took a lot of time to cut up the parsley for this salad, but was well worth it. This is one of my favorite salads. Making it ahead makes it especially good. This recipe is very light and fresh tasting, much like the recipe served at a local Middle Eastern restaurant. Contributed to the FareShare Gazette by Bobbie; 12 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 7g Fat (46.7% calories from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 38mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Toasted Sub Sandwiches Recipe By :Art Guyer on the Beach Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf Italian bread SANDWICH SPREAD 3/4 cup mayonnaise 3/4 cup thousand island salad dressing 1/2 cup pickle relish 1 pound Portobello mushrooms -- sliced 1 tablespoon butter or margarine 1/2 pound bacon BUILDING THE SANDWICH 2 cups lettuce -- shredded 1/2 large onion -- thinly sliced 1 large tomato -- thinly sliced 1/4 cup Italian salad dressing 1/2 pound turkey breast slices 1/2 pound ham slices 1/2 pound salami slices 1/2 pound roast beef -- sliced 1 pound provolone cheese -- sliced 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon garlic pepper -- with salt dried or fresh hot peppers -- optional BREAD : Choose a wide, tall loaf of fresh Italian bread. Slice the bread in half, lengthwise horizontally. Carefully slice off part of the top and the bottom of the two halves. Bag and save the trimmings to make croutons for your next salad. Preheat the oven to 350F. Gently place the two halves of the loaf on the middle oven rack. Check the bread frequently and turn over if necessary to brown evenly. This step can also be done on a BBQ grill; it adds a nice smoky taste. When bread is toasted, set aside. SANDWICH SPREAD: Combine the three spread ingredients; mix well and set aside. MUSHROOMS : Quickly sauté the Portobello mushrooms in the butter until lightly browned. Remove from pan, place on a paper towel to drain and set aside. BACON : In the same pan, fry the bacon until very crisp and brown. Remove from pan and crumble it on a paper towel. BUILDING THE SANDWICH: Place the two bread halves on a cookie sheet; apply the sandwich spread evenly to one side of each of the pieces. Place lettuce, onion and tomato slices on the bottom piece of bread. Sprinkle Italian dressing over fresh vegetables. Stack sliced meat on top of the vegetables. Add the mushrooms and bacon. Sprinkle on seasonings. Cover both halves of the sandwich with cheese. Place cookie sheet in oven and check frequently. When the cheese has melted to suit your taste, take it out and let set for 3 - 5 minutes. Slice carefully and serve. Description : "These sandwiches are my knock-off version of a famous, advertised sub. The family thinks it is pretty good." NOTES : Any combination of your favorite cheese and cold cuts can be used for this sandwich, of course. Choose good quality meats at your deli to get the best results. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 30 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1807 Calories; 151g Fat (74.2% calories from fat); 86g Protein; 32g Carbohydrate; 3g Dietary Fiber; 258mg Cholesterol; 5510mg Sodium. Exchanges: 0 Grain(Starch); 11 Lean Meat; 2 Vegetable; 1/2 Fruit; 19 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Turkey Potato Pancakes Recipe By :Kathy Duerr, Fulda, MN, Taste of Home Magazine, Serving Size : 3 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 3 cups shredded peeled potatoes 1 1/2 cups finely chopped cooked turkey 1/4 cup sliced green onions with tops 2 Tbsps all-purpose flour 1 1/2 tsps salt Vegetable oil Cranberry sauce -- optional In a bowl, beat eggs. Add potatoes, turkey, onions, flour and salt; mix well. Heat about 1/4 inch of oil in a large skillet. Pour batter by 1/3 cupfuls into hot oil. Fry 5-6 minutes on each side or until potatoes are tender and pancakes are golden brown. Serve with cranberry sauce, if desired. Source : "TOH Holiday Recipe Cards" Recipe By Kathy Duerr, Fulda, MN, Taste of Home Magazine, December- January '96, p. 30 S(Busted by): "Dee using NoteTab Light" Yield : "12 pancakes" NOTES : Kathy's Notes: My husband and our four children like pancakes, and I appreciate quick suppers...so I gave this recipe a try when I saw it. The addition of turkey turns golden side dish potato pancakes into a simple main dish we all savor. Bobbie's Notes: I made 2/3 of this recipe. They were absolutely delicious! Two of us ate them all. We enjoyed them with cranberry sauce. I used a light olive oil to keep them a bit healthier. I also used defrosted frozen hash browns. A great use for leftover turkey. Contributed to the FareShare Gazette by Bobbie; 4 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; 4g Fat (48.7% calories from fat); 6g Protein; 5g Carbohydrate; trace Dietary Fiber; 187mg Cholesterol; 1121mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fat.

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