Donated cracked wheat bulgur: a good choice for the thrifty family

              DONATED
CRACKED WHEAT BULGUR
a good choice for the thrifty family
BULGUR
AN ENERGY FOOD
Bulgur is wheat that has been
cooked, dried and cracked.
It has been eaten since
Biblical days
Cracked Wheat Bulgur
cooks quickly.
It has a nut-like flavor
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Use Bulgur-
• As a hot Cereal
• As a 'Side dish' with
meat and fish.
• In a Casserole with
hamburger and tomatoes
• In Meat Loaf
U.S. Department of Agriculture • Food and Nutrition Service • Agricultural Research Service
• Fluid milk made from nonfat
dry milk may be used in these
recipes.
• Use unsifted flour in these
recipes.
COOKED BULGUR
2 cups water
1f2 teaspoon salt
1 cup uncooked bulgur
Heat water to boiling. Add salt. Stir in
bulgur.
Lower heat. Cover and cook about 20 min­utes
until bulgur is tender.
Makes about 3 cups cooked bulgur.
CHILI BULGUR
1 medium-size onion
1f2 green pepper, if you like
1 pound ground beef
2 teaspoons salt
3h cup uncooked bulgur
3% cups cooked or canned tomatoes
1 tablespoon chili powder
Chop onion. Chop green pepper (if used).
Crumble ground beef in heated fry pan.
Add onion, green pepper (if used), salt, and
bulgur. Cook and stir over medium heat until
meat is browned. Drain off fat.
Add tomatoes and chili powder. Cover and
boil gently 20 to 25 minutes until bulgur is
tender.
Makes 6 servings, 1 cup each.
MEAT AND BULGUR BAKE
1f2 small onion
1f2 green pepper
1% cups cooked bulgur
% cup cut-up cheese
2% cups cut-up, canned chopped meat or
canned luncheon meat
2 eggs
1% cups fluid milk
Chop onion and green pepper.
Mix onion, green pepper, bulgur, cheese,
and meat in a baking pan. Set aside.
Beat eggs and add milk. Pour over bulgur
mixture.
Bake at 350° F (moderate oven) about 40
minutes until a knife stuck in the center
comes out clean.
Makes 6 servings, 1 CUlJ each.
BULGUR BARBECUE
1 pound ground beef
1 medium-size onion
1f2 cup uncooked bulgur
3 cups tomato sauce
1 tablespoon prepared mustard
1f2 cup sugar
lf.. cup vinegar
1 cup water
2 teaspoons salt
Pepper, as you like
Crumble ground beef in heated fry pan and
cook until browned. Drain off fat.
Chop onion.
Add onion and bulgur to meat. Cook until
onion is tender.
Add rest of ingredients. Cover and boil
gently about 30 minutes until bulgur is
tender.
Makes 6 servings, 1 cup each.
BULGUR MEATBALLS
1 small onion
% green pepper
1 % cups cooked bulgur
1 pound ground beef
1 teaspoon salt
1 egg
2 cups tomato sauce
Chop onion and green pepper.
Mix all ingredients except tomato sauce.
Shape into 12 meatballs.
Brown meatballs in heated greased fry
pan. Pour off fat.
Pour tomato sauce over meatballs. Cover
tightly and cook slowly 45 minutes.
Makes 6 servings, 2 meatballs each.
Meatballs
BULGUR PILAF
1 small onion
2 tablespoons fat
2% cups beef or chicken broth or water (see
Note)
% teaspoon salt
1 cup uncooked bulgur
Chop onion.
Melt fat in pan. Add onion. Cook and stir
until onion is tender.
Add broth or water and salt. Heat to boil­ing.
Stir in bulgur. Lower heat. Cover and cook
about 20 minutes until bulgur is tender.
Makes 6 servings, 1f2 cup each.
Note: 2 beef or chicken bouillon cubes in
21,4 cups water may be used in place of beef
or chicken broth.
BULGUR SALAD
2 medium-size carrots
4 stalks celery
% green pepper, if you like
2 cups cooked bulgur, cooled
1 cup drained, crushed pineapple
1f4 cup sugar
2 tablespoons lemon juice
Chop carrots and celery. Chop green pep­per
(if used).
Mix all ingredients. Cover and chill about
2 hours.
Makes 6 servings, 3,4 cup each.
BULGUR-RAISIN MUFFINS
1 % cups flour
4 teaspoons baking powder
% teaspoon salt
1f4 cup sugar
1 egg
% cup fluid milk
1,4 cup melted fat or oil
1 cup cooked bulgur, cooled
% cup raisins
Mix flour, baking powder, salt, and sugar.
Set aside.
Beat egg and add milk. Add fat or oil and
bulgur.
Stir bulgur mixture and raisins into flour
mixture. Leave batter a little lumpy.
Fill greased muffin pans % full.
Bake at 425° F (hot oven) about 20 min­utes
until lightly browned.
Makes 12 muffins.
OTHER WAYS TO SERVE BULGUR
• Serve cooked hot bulgur with spaghetti
sauce, meat sauce, hamburger in gravy,
etc.
• Add cooked bulgur to soups, stews, and
vegetables.
• Serve fresh or canned fruit on hot or cold
cooked bulgur.
• Add cut-up cheese to hot cooked bulgur.
• Cook dried fruit, such as raisins, and bul­gur
together.
BULGUR TUNA SALAD
% green pepper
3 stalks celery
6%- to 7-ounce can tuna
3 cups cooked bulgur, cooled
% cup mayonnaise or salad dressing
Salt and pepper, as you like
1 hard-cooked egg
Finely chop green pepper and celery. Drain
tuna.
Mix all ingredients except egg.
Slice egg on top of salad. Chill before serv-ing.
Makes 6 servings, about 2h cup each.
Bulgur tuna
salad
BULGUR APPLE CAKE
1.4 cup fat (shortening, margarine or butter)
1 cup sugar
1 egg
3 small apples
1 cup flour
1 teaspoon baking soda
% teaspoon cinnamon
% teaspoon nutmeg
% teaspoon salt
1 cup cooked bulgur, cooled
1 cup raisins
Mix fat and sugar until smooth. Add egg
and beat well. Set aside.
Pare and finely chop apples. Stir into sugar
mixture.
Add flour, baking soda, cinnamon, nutmeg,
and salt. Mix well.
Stir in bulgur and raisins. Fill a greased
baking pan half full.
Bake at 350° F (moderate oven) about 50
minutes until firm.
*U.S. GOVERNMENT PRINTING OFFICE : 1971 0-387-886
Revised March 1971
For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402- Price 10 cents
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