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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Eggs Mexican Fish, Main dish 2 Servings

INGREDIENTS

3/4 c Bulgar wheat, uncooked
1 c Half-and-half
OR- evaporated skim milk
2/3 c Chopped carrots
2/3 c Chopped red pepper
2/3 c Chopped onion
1 Garlic clove, minced
2 T Lemon juice
1 T Chopped flat-leaf parsley
1 T Chopped fresh lemon thyme
OR- Mexican mint marigold
OR- dill
1 t Salt
1/4 t Pepper
6 oz Boned steamed salmon
flaked
3 Eggs
OR- 1 egg and 2 egg
whites
8 oz Sour cream
OR- 1/2 sour cream and
1/2 low-fat yogurt
Freshly grated horseradish
to taste
2 t Finely chopped green onion
1 t Lemon juice
Flat-leaf parsley

INSTRUCTIONS

Combine bulgur and half-and-half or evaporated skim milk in a 1-quart
glass measure.  Cover with heavy-duty plastic wrap and vent.  Microwave
on High 3 to 3-1/2 minutes.  Let stand, covered, for 15  minutes.
Meanwhile, saute the vegetables with the garlic in a pan  coated with
cooking spray.  Combine the bulgur mixture, vegetables, and next seven
ingredients in  a large bowl; stir well.  Pack the mixture into a 5-cup
ring mold  coated with cooking spray or butter, pressing firmly with
the back of  a spoon. Bake, covered with aluminum foil (remove the foil
during the  last 15 minutes of baking), at 375 F for 35 to 45 minutes,
or until  cooked through but not dry.  Serve with a dollop of
Horseradish Sauce  on top and garnish with a sprig (or minced) parsley
HORSERADISH SAUCE: Mix all ingredients together.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Buy into the firm foundation – Jesus!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1383
Calories From Fat: 544
Total Fat: 61.7g
Cholesterol: 516.8mg
Sodium: 3329.1mg
Potassium: 1372.6mg
Carbohydrates: 148.3g
Fiber: 7.2g
Sugar: 23.8g
Protein: 56.9g


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