Hearty Bulgur Salad

A colorful, tasty way to add more fiber to the diet.

Makes 6 cups

1 cup dry bulgur
2 cups warm water
1 1/2 cups diced tomatoes
1/2 cup thinly sliced green onions
1/2 cup diced green pepper
2 cups peeled and diced cucumber
10 radishes, diced
1/4 cup minced parsley
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1/3 cup lemon juice
1 tablespoon minced fresh mint

Combine bulgur and water; let stand until bulgur is soft, about 20 minutes. Strain off excess liquid. In a large salad bowl, toss together all ingredients. Refrigerate until serving.

Variation: Black olives, drained kidney beans and corn may be added.

Nutrient Analysis—One cup provides 102 calories, 4 g protein, 23 g carbohydrates, 1 g fat, 0 mg cholesterol, 6 g dietary fiber, 30 mg calcium, 313 mg potassium and 245 mg sodium.

Black Bean Dip

Recipe obtained from http://www.recipezaar.com/ and served at the 2008 Stake Food Storage Social

2 cups cooked drained black beans
4 teaspoons tomato paste
3 tablespoons water
2 cloves garlic, minced
2 teaspoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt (to taste)
1/8 teaspoon cayenne pepper (to taste)
2 tablespoons mild green chilies, chopped

Process all ingredients except green onions and chilies in a blender or food processor until smooth.  Stir in chilies and place in a serving bowl or spread onto crackers.

Fresh Tomato Salsa

Recipe came from Mary W. who got it from http://www.recipezaar.com/

1 cup chopped seeded plum tomatoes or chopped seeded roma tomatoes(about 4)
1/2 cup chopped scallions, greens included
1/2 cup chopped fresh coriander
1 tablespoon lime juice
1 tablespoon grated lime rind
1 teaspoon olive oil
1/2 jalapeno pepper, seeded and finely minced (wear rubber gloves when handling)

Mix all ingredients. Enjoy

Super Chocolate Chunk Cookies

Recipe submitted by Juanita Smith
Makes about 2 dozen cookies

1 pkg (8 oz) Nestle semi-sweet chocolate chunks
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped pecans or walnuts

Melt 1 ounce chocolate chunks; set aside.

Beat butter, sugars, egg and vanilla until light and fluffy. Stir in 1 ounce of melted chocolate. Mix in
flour, baking powder and salt. Stir in chocolate chunks and nuts. Refrigerate 30 minutes.

Heat oven to 375*F. Drop dough by heaping tablespoonfuls (or freeze dough and slice), about 2 inches apart, onto greased cookie sheets. Bake for 8 minutes or until lightly browned.

Cool 5 minutes on cookie sheets. Remove cookies and finish cooling on wire racks.

*Melt an additional 4 oz. of chocolate to dip cookies into, if desired. Dip 1/2 of each cookie into melted
chocolate. Let stand on waxed paper until chocolate is firm. 

*You may substitute wheat flour for the all-purpose flour.