Taeng Kwa Brio Wan (Fresh Cucumber Salad)

Ingredients: 

      3 md Cucumbers; sliced as thinly

           -- as possible *

           Salt

    1/2 ts Dried hot pepper flakes

      1 tb Sugar, granulated; dissolved

    1/4 c  Water; hot

      4 tb Vinegar, white

      2 tb Minced red onion; -OR-

      1 tb -Minced scallions   (Opt.)

Methods:

The book says to peel the cucumbers only if they are waxed and even then leave on a few strips.  I say to remove all the peel if it's been waxed.Yuck.In a bowl, generously salt the sliced cucumbers.  Allow to sit for at least 30 minutes, stirring occasionally.Combine the other ingredients.Squeeze out as much of the cucumber juice as you can, by wringing a handful at a time in a double layer of cheesecloth or a dish towel.Twist until you can extract no more juice.Combine the squeezed cucumbers and the sauce in a serving bowl and refrigerate until ready to serve.

Tabouleh (Burghul and Parsley Salad)

Ingredients: 

    3/4 c  Fine burghul

      2 c  Cold water

      2 c  Chopped parsley

    1/2 c  Finely chopped spring onions

    1/4 c  Finely chopped mint

    1/4 c  Olive oil

      2 tb Lemon juice

  1 1/2 ts Salt

    1/2 ts Freshly ground black pepper

      2    Firm ripe tomatoes

           Crisp lettuce leaves

    1/4 c  Lemon juice; mixed with:

    1/2 ts Salt

Methods:

Place burghul in a bowl and cover with the cold water. Leave to soak for 30 minutes.Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to dry further. Meanwhile, prepare parsley.  Wash well, shake off excess moisture and remove thick stalks.Wrap in a tea towel and place in refrigerator to crisp and dry.Put burghul into a mixing bowl and add spring onions. Squeeze mixture with hand so that burghul absorbs onion flavour.Chop parsley fairly coarsley, measure and add to burghul with mint.Beat olive oil with lemon juice and stir in salt and pepper.Add to salad and toss well.Peel and seed tomatoes and cut into dice.Gently stir into salad.Cover and chill for at least 1 hour before serving.Serve in salad bowl lined with crisp lettuce leaves.Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste.

Tabbouli

Ingredients: 

      1 c  Bulgur Wheat

      2 c  Water, boiling

      2    Tomatoes, finely diced

      1 bn Green Onions, sliced

      3 ts Mint, freshly chopped -or-

      2 tb Mint, dried

      2 c  Parsley, freshly chopped

           -fine

    1/2 c  Lemon Juice, freshly

           -squeezed

    1/4 c  Olive Oil

Methods:

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs.Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.Black Pepper, freshly ground, to taste Place uncooked bulgur in a bowl; pour boiling water over it and let it soak 1    hour (stir occasionally). Drain well in a fine strainer.Return bulgur to the bowl and add all other 

Szechwan Bean Curd

Ingredients: 

      4 oz 85% lean ground beef;

      1 c  Green onions; with tops

           -chopped

      1 cl Garlic; minced

    3/4 c  Chicken broth;

      2 tb (light) Soy sauce reduced

           -sodium

      1 tb Chile sauce;

      1 ts Seasame oil;

    1/4 ts Hot oil; (optional; see

           -below)

    1/4 ts Red pepper flakes;

      2 tb Cornstarch;

      2 tb Water

      1 c  Bean curd(tofu); cut into

           -1/2-inch cubes

Methods:

Place ground beef, green onions, and garlic in a nonstick skillet and cook, stirring quickly, until beef is browned.  Stir in chicken broth, soy sauce, chili sauce, oils, and red pepper flakes.Mix cornstarch with cold water. Add to skillet.  Cook. stirring constantly, untill sauce thickens. Gently stir in bean curd. Contiune to cooking over medium heat 3 minutes.

Swiss Cucumber Soup

Ingredients: 

  2 1/2 c  Cucumbers

           --(peeled, seeded & sliced)

      1 md Onion; halved & sliced

      4 tb Chopped fresh parsley; -OR-

      2 tb -Dried parsley

    1/4 ts Sea salt

    1/2 ts Fresh dill weed; -OR-

    1/4 ts -Dried dill

      2 tb Corn oil

      2 tb Arrowroot or cornstarch

  1 3/4 c  Water

      2 c  Light soy milk or skim milk

    1/4 ts Ground black pepper

      6    Sprigs of fresh dill

Methods:

In a large saucepan, saute cucumbers, onion, parsley, salt and dill in oil until vegetables are translucent.In a small bowl, whisk arrowroot with water.  Pour into sauted vegetable mixture and stir over medium heat until thickened.Gradually add soy milk and stir until smooth and creamy. Simmer for 3  minutes.Stir in pepper, ladle into serving bowls, garnish with dill and serve hot.