Recipes

I am always looking for good ways to use zucchini from the garden. Bulgur is wheat berries that have been partially cooked and cracked so that they soften up easily. It is available from health food stores. If you want, you can substitute 1½ c cooked brown rice, but the bulgur is realty worth looking for.
Place the bulgur in a bowl and pour the boiling water over it. Cover and set it aside until it has absorbed the wate(and become soft and chewable.
Sauté the onions and garlic in the oil until the onions are just translucent. Add the zucchini, herbs, and black pepper and continue to sauté on medium to low heat until the zucchini is tender, but not falling apart. In another bowl, beat the eggs. Mix in the feta and cottage cheese.
Add the chopped parsley, tomato paste, and soy sauce to the bulgur and mix well.
Assemble the casserole in an oiled 9x9 casserole dish. Layer first the bulgur mixture, next the sautéed vegetables, and then the feta mixture. Top the casserole with grated cheddar cheese, tomato slices, and a sprinkle of sesame seeds.
Bake covered at 350° for 45 minutes. For crustier cheese, uncover for the last 15 minutes. The casserole should set for 5 or 10 minutes before serving.

3/4 cup bulgur
3/4 cup boiLing water
2½ tbsp vegetable oil
2 cup sliced onions
4 cloves garlic, crushed or minced, (optional)
6 cup thinly sliced zucchini
1/2 tsp dried oregano, or 2 tbsp chopped fresh from the garden
1/2 tsp dried basil, or 2 tbsp fresh
½ tsp dried marjoram, or 2 tbsp
fresh
1/8 tsp ground black pepper
2 eggs
1 cup grated feta cheese (5 ounces), or small chunks
1 cup cottage cheese
½ to 1 cup chopped fresh parsley
2 tbsp tomato paste
1 tbsp tamari, or dark soy sauce
1 cup grated cheddar cheese
2 medium tomatoes, thinly sliced
1 1/2 tbsp sesame seeds (optional)

Marinate in fridge 3-5 hours. Bake in 350F oven, uncovered 1 to l ½ hours.

2 oz. vinegar
2 oz. soya sauce
5 oz. sugar or honey
1 tsp. Garlic powder or fresh garlic
Chicken thighs or legs

Soften gelatine in cold water. Heat oxo broth to boiling. Add to gelatine and stir until dissolved. Sel aside to cool. Combine the next 6 ingredients. Stir into gelatine mixture until well blended. Place the bowl in anothE bowl of ice cubes and water to chill. Stir often so it will thicken evenly. Meanwhile flake salmon with fork and fold into gelatine mixture along with celery and olives. Pour into serving bowl or into a jelly mould. (fish shape is nice). Chill until firm then un-mould onto a bed of lettuce. You can “ice” with mayonnaise and decoral with olives etc if desired.