1-1/2 cups fine bulghour
1 lge. bunch parsley, minced fine
1 bunch scallions, minced fine
4 tomatoes, skinned and peeled, if desired chopped fine
1 small bunch mint or 2 tsp. dried mint
1/2 tsp. ground red pepper (Opt.)
1/3 cup olive oil (pure or substitute)
1/3 cup lemon juice salt to taste

Soak bulghour in cold water to cover, for an hour or so. Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt. Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste. It is important that vegetables be minced very fine. Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves. The leaves are used to scoop up the salad. Prepare the mixture early enough so flavors blend.

4 tomatoes, diced
4 sprigs of parsley, chopped
1 green pepper, chopped
1 med onion, chopped
salt to taste

Toss together and serve cold.

1 med. red tomato, diced
salt, pepper to taste
2 tbsp. salad oil
1/4 cup vinegar
1 lge. eggplant
1/2 cup onions, diced
1/2 cup parsley, chopped
1/4 cup green pepper, diced

Slit eggplant in quarters. Broil until tender or until fork pierces eggplant easily. Let cool and peel off skin. Mash and add salt and pepper. Mix with oil and vinegar and top with tomato, parsley, onion and pepper mixture.

1 cup California small white beans
1/4 tsp baking soda
l diced carrot
3/4 cup minced parsley
3 cloves garlic, minced
1/2 cup olive oil
4 tbsp. canned tomatoes
1 tsp. tomato paste
salt, pepper to taste

Soak beans overnight. Cover beans with water and bring to a boil. Add a 1/4 teaspoon baking soda. After water cones to a second boil, add 1 cup cold water. Simmer for about 20 minutes without cover Drain the water and put fresh water to cover beans and add all ingredients. Bring to a boil, then lower to simmer for 25 minutes or more

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