August 2017 Recipes

August Recipes

Fig Preserve Cake with Herb Buttermilk Glaze - CHG Cookbook, page 257

Rosemary Lemonade - CHG Cookbook, page 39

Two-Bean Salad with Lemon and Oregano – CHG Cookbook, page 75

Lemon Cream Cheese Squares – CHG Cookbook, page 274

Tabouli – from Carol White

1 cup of bulgur wheat (Good Shepherd Bulgur Wheat)

I cup boiling water

¼ cup olive oil

¼ cup lemon juice

1 teaspoon salt

¼ teaspoon garlic powder

1 teaspoon dried oregano

Dash of cayenne pepper

¼ cup of green onion, chopped

1 bunch fresh parsley

1 large tomato, chopped

2 ¼ oz. can black olives, sliced

In a medium bowl, pour boiling water over bulgur wheat. Let it sit for about 30 minutes.

In a shaker, mix the oil, lemon juice, salt, garlic powder, oregano, and cayenne pepper. Shake well.

Mix wheat and vegetables and pour in oil mixture, stirring well. Serve over a bed of lettuce. Best if refrigerated for several hours before serving. Makes 10 half-cup servings.