Name: Parsley Salad
Ingredients: 1 c Bulgur wheat; 2 c Hot water; 1 tb Olive or vegetable oil; 1/3 c Lemon juice; 2 ts Dried mint; 1 ts Minced garlic; 1 ts Salt; 1/4 ts Black pepper; 1 md Sized tomato; finely chopped; 1/2 sm Cucumber; finely chopped; 6 Scallions; chopped; 2 c Coarsely chopped fresh parsley

Be much alone with God. Do not put Him off with a quarter of an hour morning and evening. Take time to get thoroughly acquainted. Talk everything over with Him. Pour out every thought, feeling, wish, plan, and doubt to Him. He wants converse with His creatures. Shall His creatures not want converse with Him? He wants, not merely to be on “good terms” with you, if one may use man’s phrase, but to be intimate. Shall you decline the intimacy and be satisfied with mere acquaintance? What! Intimate with the world, with friends, with neighbors, but not with God? That would look ill indeed. Folly, to prefer the clay to the potter, the marble to the sculptor, this little earth and its lesser creatures to the mighty Maker of the universe, the great “All and in all!”

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Vegetables		S, A, L, A, D	6	Servings

INGREDIENTS

1	c	Bulgur wheat
2	c	Hot water
1	tb	Olive or vegetable oil
1/3	c	Lemon juice
2	ts	Dried mint
1	ts	Minced garlic
1	ts	Salt
1/4	ts	Black pepper
1	md	Sized tomato; finely chopped
1/2	sm	Cucumber; finely chopped
6		Scallions; chopped
2	c	Coarsely chopped fresh parsley

INSTRUCTIONS

In a large bowl, combine the bulgur wheat and water and allow to stand for
20 to 30 minutes, or until the water is completely absorbed. Add the oil,
lemon juice, mint, garlic, salt, and pepper; mix until thoroughly combined.
Add the remaining ingredients and toss until blended. Cover and chill for
at least 1 hour before serving.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1037 by Meg Antczak
<meginny@frontiernet.net> on Jan 23, 1998

A Message from our Provider:

“We simply prepare ourselves. God fills us.”