kathy's tabouli

I have tried tabouli (or tabouleh) at every greek and middle eastern restaurant I've ever eaten at. This, by far, is the best, and not just because it's my mom's recipe! Even if it's only two of you, make the full recipe. It's even better the next day.

serves 6

2 bunches parsley (curly, not italian flat leaf), rinsed and stems cut off
1 large tomato, seeded and cut into chunks
1 bunch scallions, rinsed, trimmed, and cut into chunks
2 cups bulghur wheat (find it with the wild rice and couscous, could be called Tabouli mix)
juice of 1 lemon (1/3 cup)
1/3 cup extra virgin olive oil
salt and pepper to taste

Cook bulghur according to package directions and place in refrigerator to cool. Make sure parsley is as dry as possible, then place in food processor and process until well chopped, but not finely chopped. Remove and place in a large bowl. Place tomato in the processor and chop, add to parsley. Place scallions in processor and chop, add to mixture. Add cooled bulghur wheat, lemon juice, and olive oil to salad, toss to combine. Season to taste with salt and pepper.

texas beef brisket

1 4-lb beef brisket
1 tbsp chili powder
2 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp black pepper
1 tbsp sugar
2 tsp dry mustard
1 bay leaf, crushed

Preheat oven to 325 degrees. Mix together all spices and coat both sides of brisket. Wrap in 2 layers of aluminum foil, place in a roasting pan, and roast for 4 hours. Remove from oven and let sit, still wrapped in foil, 30 minutes. Remove foil, reserve juices. Slice brisket against grain and drizzle with reserved juices.

ella's shrimp and wild mushroom casserole

serves 8-10

2 1/2 lbs medium shrimp, peeled and deveined
1 box long grain wild rice (instant or quick cooking)
1/2 cup white rice
1 cup shredded sharp cheddar cheese
1 can cream of mushroom soup
8 oz package cremini mushrooms, sliced
1/2 cup chopped green bell pepper
1/2 cup green onion, chopped
1/2 cup celery, chopped
1 stick unsalted butter
1 cup slivered almonds

Preheat oven to 375 degrees. Heat butter in a large pot over medium heat. Add bell pepper, celery, onions, and mushrooms and sautee 10 minutes or until tender.

Mix bell pepper mixture, shrimp, rice, cheese, and mushroom soup to combine. Pour into a buttered casserole and cover top with almonds. Cover with aluminum foil and bake for 3o minutes.

janice's pea salad

serves 6

1 head iceberg lettuce, torn into bite-sized pieces
1 12 oz bag frozen peas, thawed
8 slices thick cut bacon, cooked and chopped
1/4 cup green onions, chopped

for dressing
1/4 cup sour cream
1.4 cup mayo
2 tsp chopped parsley
salt and pepper to taste

Combine first 4 ingredients in a salad bowl. Mix together dressing ingredients and toss with salad.

ella's cheese dip

This recipe comes from my husband's grandmother, Ella. It's omnipresent at every family gathering and is seriously addicting. I don't suggest being left alone in a room with it.

2 cups shredded sharp cheddar cheese (not finely shredded)
1 cup mayonnaise
1/2 cup sour cream
1 can corn, drained
1 bunch green onions, chopped
garlic powder to taste
2 jalapenos, minced
1 bag Fritos Scoops (to serve)

Mix all ingredients in a bowl and refrigerate at least 8 hours; overnight is even better. Serve with Fritos Scoops.

mom's basmati rice

Serves 4

2 cups basmati rice
1/4 cup olive oil
1 large yellow onion, thinly sliced into half moons
2 whole cinnamon sticks or 3 dashes cinnamon
salt and pepper

Bring large pot of salted water to boil. Heat oil over medium heat in a large pot, add onions and cinnamon and cook slowly until carmelized (light golden brown). Boil rice until al dente (8-10 minutes); strain in colandar and add wet rice to onions. Stir, salt and pepper to taste, cover with lid and let steam for about 10 minutes.