| 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 |
tb |
Lemon juice |
| 1 |
tb |
Chopped flat-leaf parsley |
| 1 |
tb |
Chopped fresh lemon thyme OR- Mexican mint marigold OR- dill |
| 1 |
ts |
Salt |
| 1/4 |
ts |
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 |
ts |
Finely chopped green onion |
| 1 |
ts |
Lemon juice |
|
|
Flat-leaf parsley |
INSTRUCTIONS
HORSERADISH SAUCE
TO GARNISH
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:
“Jesus: Never-ending fulfillment”