Category - Soups - Salads & Vegetables
Tabouli
SERVES   - 
Submitted by: Judy Buettner

1 Cup Uncooked Bulghur
2 Cups Boiling Water
2 Tomatoes (finely diced)
1 Bunch Green Onions with Tops (sliced)
3 Tbsp Chopped Fresh Mint (or 2 tsp dry mint flakes)
2 Cups Parsley (finely chopped)
1/4 Cup Olive Oil
1/2 Dup Lemon Juice
Pepper to Taste

Place uncooked bulghur in a bowl;  pour boiling water over it and let soak for 1 hour (stirring occasionally).  Drain well in fine strainer.  Return bulghur to bowl and add other ingredients.  Chill for 2 hours before serving.

CAUGHT  SHORT  -   SUBSTITUTE  THIS  FOR  THAT

1 Sq. Chocolate (1oz) = 3 or 4 Tbsp Cocoa plus 1/2 Tbsp fat
1 Tbsp cornstarch (for thickening) = 2 Tbsp flour
1 Cup Sifted All-purpose Flour = 1 cup plus 2 Tbsp sifted cake flour
1 Cup Honey = 3/4 cup sugar plus 1/4 cup of liquid
1 Cup Sifted Cake Flour = 1 cup minus 2 Tbsp sifted all-purpose flour
1 tsp Baking Powder = 1/4 tsp baking soda plus 1/2 tsp cream of tarter
1 Cup Canned Tomatoes = 1 & 1/3 cups cut fresh tomatoes, simmered 10 min.
1 Cup Sour Milk = 1 cup sweet milk w/1Tbsp vinegar or lemon juice which has been stirred; or
          1 cup buttermilk (let stand 5 minutes)
1 Cup Sweet Milk = 1 cup sour milk or buttermilk plus 1/2 tsp baking soda
3/4 Cup Cracker Crumbs = 1 cup bread crumbs
1 Cup Cream, Sour or Heavy = 1/3 cup butter and 2/3 cup milk
1 tsp Fresh Herbs = 1 tsp dry herbs
1 Cup Whole Milk = 1/2 cup evaporated milk plus 1/2 cup water; or, 4 Tbsp dry whole milk plus
          1 cup water; or, 4 Tbsp nonfat dry milk plus 2 tsp table fat and 1 cup water
1 Pkg Active Dry Yeast = 1 cake compressed yeast
1 Tbsp Instant Minced Oniln = 1 small fresh onion
1 Tbsp Prepared Mustard = 1 tsp dry mustard
1/8 tsp Garlic Powder = 1 small pressed clove of garlic
1 Cup Sugar = 3/4 cup molasses with 1/4 tsp baking soda, then reduce the liquid down to 1/4 cup
1 Lb Whole Dates = 1 & 1/2 cup pitted and cut dates
1 Whole Egg = 2 egg yolks; or, 2 Tbsp dried whole egg plus 2 & 1/2 Tbsp water
3 Medium Bananas = 1 cup mashed bananas
3 Cups Dry Corn Flakes = 1 cup crushed corn flakes
10 Miniature marshmallows = 1 large marshmallow
1 Cup Pastry Flour = 1 cup bread flour less 2 Tbsp
1 Cup Butter or Margarine = 7/8 cup lard, or rendered fat, with 1/2 tsp salt; or, 1 cup hydrogenated
          fat (brand name cooking oil) with 1/2 Tbsp fat
Sweet Milk and Baking Powder = equal amounts of sour milk plus 1/2 tsp baking soda per cup
          (each 1/2 tsp soda with 1 cup sour milk takes the place of 2 tsp baking powder) and 1 cup sweet milk
1 tsp Sweet'N Low = 1/4 cup sugar
1 & 1/3 tsp Sweet'N Low = 1/3 cup sugar
2 tsp Sweet'N Low = 1/2 cup sugar
4 tsp Sweet'N Low = 1 cup sugar

COMMOM  KITCHEN TERMS

APPETIZER-   Small finger foods usually served before the first course of a meal.
ASPIC- A savory jelly made from stock (usually meat) or from tomato juice and gelatin.
AU GRATIN- Item is covered with crumbs or cheese or both before  baking.
AU JUS-  With natural juice or gravy from the item cooked.
BAKE-  Cooking with the use of dry heat, usually in an oven.
BAKE UNTIL TENDER-  Usually until a fork or other sharp instrument can be inserted in item.
BARBECUE-  To cook by roasting or broiling, usually over charcoal or other open flame.
BASTE- To brush on or pour over while baking, the juices from pan or other fats or liquids.
BATTER-  Flour or liquid mixture that coats item being cooked, item is usually fried.
BISQUE-  A creamy white soup usually made from shell fish.
BLANCH- To boil fruits or vegetables to prepare for canning, drying, freezing or to remove skins.
BLEND-  To mix well, Usually until all ingredients are a smooth consistency.
BOIL- To cook a liquid until it bubbles constantly and the surface of the liquid rolls.
BOUILLABAISE-  Thick soup or chowder made with several types of fish and a wine base.
BOUILLON-  Clear soup, stronger than broth but not as strong as consomme, usually from beef.
BRAISE- To cook meat or vegetables by searing on high in fat, then simmer in moist covered dish.
BREW- To use hot liquid to extract flavor out of item being cooked by letting item set in the liquid.
BROIL-  To cook food by a direct, close heat source, usually heat source comes from above food item.
CAFE AU LAIT- A hot drink with equal parts of coffee and milk.
CANAPE- Small appetizer, usually open and served as a first course.
CANDY- Boiling with sugar to preserve, or, to coat or incrust with sugar.
CARAMEL-  Syrup made with burnt sugar for color and flavor, also a chewy soft candy.
CHARLOTTE- Bread or cake pudding topped with fruit or gelatin.
CHILL-  To place food in refrigerator until cold but not frozen.
CIDER-  Juice processed from apples for a beverage or to make vinegar.
CLARIFY- Clearing a liquid by adding beaten egg white to draw cloudiness to it then straining liquid.
COAT SPOON- A thin even coating of mixture on a spoon when the spoon is dipped into the mixture.
COBBLER-  A deep dish dessert or pie made from fruit with a rich and thick dough crust.
COCKTAIL- Same as appetizer or, and alcoholic beverage before a meal
CODDLE-  Slowly cooking in liquid keeping it just under the boiling point.
CRACKLINGS- Cooking food until fat is fried out and the remaining food is crispy.
CREAM-  To mix food (usually shortening, butter or sugar) until it is soft, fluffy and light.
CROQUETTES-  Mince of meat or fish held together by eggs or sauce, dipped in crumbs and fried.
CUBE-  Cutting or slicing food in small, even and square chunks.
CUT- Dividing food into pieces by using a knife or other instrument.
CUT & FOLD- Slicing down through a mixture with spoon, bringing to top and folding over.
DICE- To cut or chop into small pieces.
DISSOLVE-  Mixing solids in a liquid solution until they become part of the solution.
DOUGH- Flour and liquid mixture that is substantial enough to be worked or kneaded.
DRIPPINGS-  The liquids derived from the cooking of meat.
ENTREE-  Light dish usually served between the courses at dinner.
FONDUE-  A light dish usually prepared with cheese and eggs.
FRAPPE-  Food item that is partly frozen.
FRICASSEE-  Any boiled meat dish served in a heavy milk sauce.
FRITTERS- Fish or vegetables, buttered or battered and deep fried.
FROSTING-  Cooked sugar combined with other ingredients to make creamy cover for cakes etc.
GIBLETS- Liver, gizzard or heart of poultry, used most of the time in gravy.
GLAZE- Iced or glossed over, meat using stocks or jellies, fruit with sugar syrup.
HOR D' OEUVRES-  Vegetable relish trays or tart and crisp foods served as appetizers.
INFUSION-  To steep tea, coffee and herbs to extract the essence.
JULIENNE- To cut food into very fine strips or strings.
KNEAD-  Work dough on flat surface, pressing down, folding over and repeating over and over.
MARINATE-  Allowing foods to steep for some time in liquids to add flavor and seasoning.
MINCE- Cutting food into very small pieces.
PIQUANT- A very sharp tasting sauce.
PUREE-  Food boiled down to a liquid form and put through a sieve.
SAUTE-  Cooking food a short time and gently with a small amount of fat.
SCALD-  Heating milk products without boiling until a scum forms on top, usually about 196 degrees.

HINTS  FOR  YOUR   BAKING  TROUBLES

DRY BISCUITS- From baking in too slow an oven or handling too much before baking.
ROUGH BISCUITS-  Usually caused by not mixing enough.
UNEVENLY BROWNED BISCUITS-  Could be cooked at too high temperature or dough may be
          rolled to thin.  Also from using too dark of a pan to bake in.
BREAD NOT RISING-  Can be caused by over-kneading or using old yeast.
BREAD IS STREAKED-  Caused by under-kneading and not kneading evenly.
POROUS YEAST BREAD-  From letting dough over-rise or baked at too low a temperature.
BREAD CRUST DARK-  From under-rising, bread will also blister under the crust.
BREAD UNEVENLY BAKED-  Too much dough in the pan or too much in the oven.  Baking at
          too high a temperature as well as using old and dark pans.
CAKES CRACKED AND UNEVEN-  From too much flour, too hot an oven and also from not
          preheating oven properly.
HEAVY CAKE-  Too much sugar has been used and could be too short a baking time.
STICKY CRUST-  Usually comes from using too much sugar.
CAKE DRY-  From too much flour, too much baking powder, not enough shortening or baking
          at too low a temperature.
FALLEN CAKE-  Can be from not enough flour, under baking, too much sugar, too much fat or
          not enough baking powder.
CAKE BROWNS UNEVEN-  Could be one of several problems.  Too high baking temperature,
          using too dark a pan or crowding the oven shelf too full.  Try to leave at least 3 or 4 inches
          between your pans.
CAKE UNEVEN COLOR-  Not mixed well enough, always mix thoroughly but avoid over mixing.
CAKE TOO COARSE-  Can be from not enough mixing, too low a temperature, too much baking
          powder, fat or too soft of a fat.
CRUMBLY PIE CRUST-  From over mixing of fat and flour.
TOUGH PIE CRUST-  Using too much water and over mixing of the dough.
SOGGY MUFFINS-  Comes from over mixing batter.
COARSE MUFFINS-  Baking with too low a heat and not stirring well enough.
TUNNELS & PEAKS IN MUFFINS-  Both caused from over mixing.

TABLE  FOR  100   PLEASE
servings for 100 - divide to suit your needs

BAKED BEANS---------------5 Gallons
BEEF & VEAL (roasted)-----40 Lbs
BEETS (canned)-------------4  No.   10 cans
BREAD----------------------10 Loaves
BUTTER----------------------3 Lbs
CABBAGE (for slaw)--------20 Lbs
CAKES-----------------------8
CARROTS------------- ------30 Lbs
CAULIFLOWER--------------18 Lbs
CHEESE----------------------3 Lbs
COCKTAILS------------------3 Gallons
COFFEE--------------- ------3 Lbs
CORN (canned)--------------2  No.   10 cans
CORN (frozen)--------------10 - 40 oz pkgs
CRACKERS-------------------6 Lbs
CREAM (coffee)-------------3 Quarts
CREAM (whipping)----------4 Pints
FOWL (creamed or salad---35 Lbs
FOWL (roasted)------------60 Lbs
FRUIT COCKTAIL------------2 & 1/2 Gallons
FRUIT JUICE----------------4  No.   10 cans
FRUIT SALAD---------------20 Quarts
HAM-------------------------35 Lbs
HAMBURGER----------------35 Lbs
ICE CREAM------------------4 Gallons
JAM or PRESERVES---------3 Quarts
LETTUCE--------------------16 Heads
LOAF SUGAR----------------2 Lbs
MEAT LOAF-----------------20 Lbs
MILK------------------------6 Gallons
NUTS-----------------------3 Lbs   sorted
OLIVES------------------  --1 & 3/4 Lbs
PEAS-----------------------70 Lbs
PICKLES--------------------2 Quarts
PIES------------------------18
PORK ROAST----------------38 Lbs
POTATOES (mashed)-------35 Lbs
POTATOE SALAD------ -----12 Quarts
POTATOES (scalloped------5 Gallons
ROLLS-----------------------200
SALAD DRESSING-----------3 Quarts
SOUP------------------------6 Gallons
SWEET POTATOES (candy)--4  No.  10 cans
TOMATO JUICE--------------4  No.   10 cans
TOMATOES (scalloped)-----4  No.   10 cans
VEGETABLES----------------4  No.   10 cans
VEGETABLE SALAD---------20 Quarts
WEINERS-------------------25 Lbs

WEIGHTS  AND  MEASURES

3 tsp---------------------------------1 Tbsp
2 Tbsp-------------  -----------------1/8 Cup
4 Tbsp-------------------------------1/4 Cup
8 Tbsp-------------------------------1/2 Cup
16 Tbsp------------------------------1 Cup
1 Fluid oz----------------------------2 Tbsp
4 oz---------------------------------1/2 Cup
16 oz--------------------------------1 Lb
32 oz--------------------------------1 Quart
1 oz---------------------------------2 Tbsp of fat or liquid
2 Cups------------------------------1 Pint
4 Cups------------------------------1 Quart
4 Quarts----------------------------1 Gallon
8 - 10 Egg Whites------------------1 Cup
12 - 14 Egg Yolks------------------1 Cup
1 Lemon----------------------------3 Tbsp juice
1 Orange--------------------------1/3 Cup juice
1 Cup Unwhipped Cream----------2 Cups whipped
1 Lb Butter------------------------2 Cups or 4 Sticks
2 Cups Sugar---------------------1 Lb
2 & 2/3 Cups Powdered Suga----1 Lb
2 & 1/2 Cups Brown Sugar-------1 Lb
4 Slices Bread--------------------1 Cup Crumbs
28 Saltine Crackers--------------1 Cup Crumbs