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obesity part I


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    Obesity II - A Model that Works


    Bulgur with Lemon and Herbs
    Chef Ann Cooper formerly of the Ross School – East Hampton, NY
    Adapted by StarChefs

    Yield: 25 Pounds/200 Servings (2 ounces each)

    Ingredients:
    • 5¼ pounds bulgur wheat
    • 1¼ pints lemon vinaigrette (1 part lemon juice to 2 parts extra virgin olive oil)
    • 5½ ounces fresh parsley, chopped
    • 5½ ounces green onions, chopped
    • ½ ounce sea salt
    • ¼ ounce black peppercorn

    Method:
    Cook bulgur in salted water until tender. Cool. Combine all ingredients. Season with salt and pepper.


     

     

     











       Published: February 2005

     


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