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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs, Dairy	Greek	Frugal01	6	servings

INGREDIENTS

1	c	Bulgur wheat; coarse grain
2	c	Chicken stock; fresh or canned
1/2	c	Orzo pasta; see * Note
3		Green onions; chopped
1/4	c	Pine nuts; toasted
1	tb	Chopped fresh parsley
2		Eggs; beaten
1/4	c	Whipping cream
2	tb	Pesto sauce; in jar or frozen
		Freshly-ground black pepper; to taste
		Salt; to taste

INSTRUCTIONS

* Note: Can be found in Italian or Greek markets.
Combine the bulgur and the chicken stock in a small saucepan. Bring
to a boil and simmer, covered, for 15 minutes until the bulgur has
absorbed the stock. Set aside. In another small saucepan bring 2 cups
water to a boil. Add the orzo and cook until just tender. Drain well
and set aside to cool. Combine the cooked bulgur, drained orzo and
the remaining ingredients in a mixing bowl. Pack the mixture into
well-greased timbale molds and place in a baking pan. Fill the pan
with hot water so it comes one-third of the way up the sides of the
molds. Bake, uncovered, in a 375 degree oven for 45 minutes. Remove
the baking pan from the oven and remove the molds from the pan.
Invert the timbales onto plates. If you have trouble getting the
timbales out, run the blade of a table knife around the insides of
the molds.
Comments: I thought up this dish one day for a formal dinner party
and now everybody loves it. I think you will too.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-15-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-15-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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