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Tabouli #2

RecipeFeed.com — 2008-10-06T04:14:07+01:00

6 oz Burghul wheat,
1 sm Onion finely chopped,
Juice of 1 lemon 9/16 oz Parsley finely chopped,
16 Black olives stoned,
Sea salt 4 tb Olive oil,
8 sm Tomatoes,
freshly ground pepper Soak the wheat in warm water for 20 mins. Drain thoroughly & squeeze dry. Add the onion, parsley & half of the olives quartered. Beat together the oil & lemon juice & season to taste. Mix into the wheat. Put into a flat serving dish and top with the tomatoes quartered and the rest of the olives cut into halves. Mint may also be added to this dish, either in place of the parsley or as well as.

Tangerine Hens*

RecipeFeed.com — 2008-10-06T04:14:07+01:00

4 Cornish game hens
4 Tangerines, peeled,
-seeded, & chopped 1 c Fresh squeezed orange juice
1/4 c Zinfandel wine
1 ts Or salt to taste
4 tb Butter
1/4 c Minced onion
1/4 c Mushrooms chopped
4 tb Pecans chopped
1 ts Soy sauce
1 Clove garlic minced
1 tb * honey
*NOTE: optional Rinse hens and pat dry. Mix wine, soy sauce, salt, honey & orange juice together. Rub 1 Tblpsn butter inside each hen. Sprinkle the cavity with salt. Mix the onion, garlic, pecans, mushrooms, & tangerines together. Stuff each hen with this mixture. Heat the liquid mixture until it begins to boil. Turn off & let cool for 5 minutes. Pour 2 Tblspns of this into each hen. Preheat oven to 325 degrees F then bake hens for 45 minutes. Be sure to baste every
10 minutes with the liquid mixture. Test birds...if not done....cook
until done. **NOTE** I have used this same thing on chickens too as well Guinea hens. All came out well as did the quail I used it with. Origin: Don Houston's kitchen...circa 1970-something!

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Taro

RecipeFeed.com — 2008-10-06T04:14:07+01:00

4 Taro corms
1/4 c Chard, chopped (optional)
2 Garlic cloves, crushed (opt)
Oyster or other dip sauce (o Other names for taro are dasheen, elephant's ear, nampi, arum lily, cocoyam, yautia, malagna, eddo and kolokassi. Asiatic people steam, boil or stew taro. Hawaiians make poi from it and also stew the leaves. Peel the taro. Soak in cold water until ready to cook. Boil in water to cover, or steam in a bamboo steamer. Serve plain as you would boiled potato. To season taro, drain and cut into cubes while still hot. Combine with chard and garlic. Heat a wok or skillet with just enough vegetable oil to coat the bottom. Stir-fry taro mixture for 1 minute. Serve hot or cold with dipping sauce if desired. 1/2 cup without any optional ingredients - 92 calories, 1 1/2 starch
exch. 22 grams carbohydrate, 2 grams protein, 10 mg sodium, 319 mg potassium Adapted from Diabetic Cooking from Around the World by V. Chantiles 1989 Shared but not tested by Elizabeth Rodier Jan 94.

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