¾ cup medium grain bulghar wheat 1 medium green bell pepper 1 cup chopped fresh parsley ¼ teaspoon ground black pepper 3 tablespoons olive oil

1 large cucumber 2 large tomatoes ½ cup fresh mint leaves ¼ cup fresh lemon juice ¼ teaspoon salt

Place wheat in a medium-size bowl and fill with lukewarm water. Let stand for a few minutes. Repeat twice more, draining off water each time. Cover wheat with hot tap water and let soak 30 minutes. Then squeeze out all water. Mix all ingredients and let stand to marinate.

Dilly Beans

Alice Ernst

4 pounds green beans 5 cups water ¼ teaspoon hot red pepper per jar ½ teaspoon dill seed per jar 7 pint jars

5 cups vinegar ½ cup salt ½ teaspoon whole mustard seed per jar 1 clove garlic per jar

Wash beans and drain. Pack beans into clean, hot jars. Add hot pepper, mustard seed, dill seed and garlic. Combine vinegar, water and salt; heat to boiling. Pour boiling liquid over beans filling to one-half inch of top of jar. Adjust for lids. Process in boiling water for five minutes. Start to count processing time as soon as water in canner returns to boiling. Remove jars. Set jars upright, several inches apart, on a wire rack to cool.

German Potato Salad I

Jeanette Douglas

8 medium potatoes ½ cup chopped onion (plus some) 1 cup vinegar 6 tablespoons sugar (plus some) 1 teaspoon dry mustard Salt and pepper to taste

½ pound bacon 3 tablespoons flour 2 cups water 1½ teaspoon salt 2 egg yolks

Slice potatoes and cook until almost done. Layer potatoes in large casserole with a little salt, pepper sugar and diced onion between each layer. Refrigerate over night. Fry bacon, brown ½ cup of onion, and add sugar, salt, vinegar, water and cook over low heat until thick. Add mustard and beaten egg yolk (slowly). Pour over potatoes and bake 45 minutes in a 350 degree oven.

German Potato Salad II

Alice Ernst

8 potatoes 1 tablespoon flour fraction teaspoon black pepper 1 sweet onion ½ cup vinegar

4 slices bacon ½ teaspoon salt ¼ cup water ¼ cup sugar

Boil potatoes in jackets until done. Cool. Cut bacon into 1 inch pieces (or fry first, then break up). Add flour after bacon is fried. Slowly add other ingredients to mixture. Cook like a white sauce. Arrange in a casserole, alternating potatoes, onion, and sauce. Use the grease from the bacon to make the sauce warm before serving. Gets better as it stands.
Serves 6-8.

Green Rice

Sue Kelly

2 cups uncooked rice 2 packages frozen chopped broccoli 1 stick of butter or margarine ¾ cup chopped celery

1 small glass jar Cheez Whiz 2 cans cream of mushroom soup ¾ cup chopped onion

Saute onion and celery in butter. Prepare rice and add cheese while rice is hot. Cook broccoli, drain well. Add broccoli to onion and celery mixture, and stir into rice. Bake in a casserole dish in a 350 degree oven for 30-35 minutes.

Yellow Squash Casserole

Alice Ernst

2 cups diced yellow squash 1 large carrot, grated or shredded 1 cup sour cream ½ cup melted margarine

1 large onion, chopped 1 can cream of chicken soup 18 oz package seasoned stuffing mix

Cook yellow squash and onion (separately) until tender. Do not overcook. Drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and margarine. Grease oblong pan with some margarine. Put half of the stuffing mixture in bottom of pan. Spoon vegetable mixture over stuffing. Sprinkle remaining stuffing over vegetables. Bake 25-45 minutes in a 325 degree oven.

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