| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cracked wheat |
| 1 |
lg |
Tomato; peeled, cubed |
| 1 |
lg |
Cucumber; peeled, sliced (up to) |
| 4 |
|
Green onions; chopped |
|
|
Chopped parsley |
|
|
Mint sprig |
| 2 |
|
Lemons (up to) |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
Wash wheat until water is clear. Leaving some water in bowl, let wheat set
1 hour until softened. Squeeze lemons and mix juice with olive oil, adding
a little water. Mix tomato, cucumber, onion, parsley and mint with wheat.
Pour lemon juice mixture over vegetables. Salt and pepper to taste. Serve
on lettuce leaves or grape leaves. (Grape leaves needed are a special kind
which do not bear grapes. They may be bought in stores which carry gourmet
foods.)
MRS BILL SCHUMANN (JO)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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