Name: Zucchini-Apple Bulgur
Ingredients: 3/4 c Water; 2/3 c Apple juice; 3/4 c Bulgur; 1 c Apple; chopped; 1 c Zucchini; chopped; 1/2 ts Salt; 1/2 ts Cinnamon

The secret of a believer’s holy walk is his continual recurrence to the blood of the Surety, and his daily [communion] with a crucified and risen Lord. All divine life, and all precious fruits of it, pardon, peace, and holiness, spring from the cross. All fancied sanctification which does not arise wholly from the blood of the cross is nothing better than Pharisaism. If we would be holy, we must get to the cross, and dwell there; else, notwithstanding all our labor, diligence, fasting, praying and good works, we shall be yet void of real sanctification, destitute of those humble, gracious tempers which accompany a clear view of the cross.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Grains	Jewish	Grains, Low-fat, Zucchini	4	Servings

INGREDIENTS

3/4	c	Water
2/3	c	Apple juice
3/4	c	Bulgur
1	c	Apple; chopped
1	c	Zucchini; chopped
1/2	ts	Salt
1/2	ts	Cinnamon

INSTRUCTIONS

Heat water and apple juice to boiling, add bulgur, and return to boil.
Reduce heat and simmer 20 minutes, until liquid is absorbed. While bulgur
is cooking, saute the apple and zucchini (peeled or not, as you prefer)
according to your method of choice, such as using a bit of apple juice or
water, until softened. Stir in the salt and cinnamon, then add the cooked
bulgur.
Recipe by: Net
Posted to JEWISH-FOOD digest V97 #226 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Aug 05, 97

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