| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jewish |
Beans, Sandwiches, Jewish |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Wheat germ |
| 1/2 |
c |
Plain yogurt |
| 1/2 |
c |
Shredded Monterey Jack |
|
|
Cheese |
| 1/4 |
c |
Chopped almonds |
| 2 |
tb |
Parsley — chopped, fresh |
| 2 |
tb |
Green onion — finely |
|
|
Chopped |
| 1/2 |
ts |
Oregano |
| 1/4 |
|
To 1/2 tsp. cumin |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
| 2 |
tb |
Oil |
| 1 |
c |
Plain yogurt |
| 2 |
ts |
Horseradish |
|
|
Mustard |
| 1/2 |
ts |
Tarragon |
| 1/4 |
ts |
Basil |
| 1/8 |
ts |
Salt |
| 1 |
c |
Alfalfa sprouts |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com>
Date: Mon, 20 May 1996 14:30:39 -0700
In a medium bowl, combine 3/4 cup wheat germ, 1/2 cup yogurt, cheese,
almonds, parsley, onion, oregano, cumin, 1/2 tsp. salt and garlic powder.
Shape into 16 small flat patties. Coat with 1/4 cup wheat germ. In a small
skillet, heat oil. Brown patties 2 minutes on each side. Combine 1 cup
yogurt, the mustard, tarragon, basil and 1/8 teaspoon salt. Place 2 or 3
patties in each pita half; top with sprouts. Spoon dressing over sprouts.
VFA 125 FRAMP Admin
Posted to Master Cook Recipes List, Digest #92
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”