June's Recipes

Iced Tea:

In a 3 quart saucepan over high heat, heat 4 cups of fresh cold water to the boiling point
Remove the water from the heat and stir in the tea
Stir, cover and leave for 5 minutes
Stir again and then strain into a picture containing an additional 4 cups fresh cold water
Cover and let stand until ready to serve
Serve over ice cubes, with sugar and lemon slices

The water can be adjusted according to taste
The sugar and lemon can be added to taste
Can be made up in advance and refrigerated for service
R. Blechyden served tea with ice at the St. Louis World's Fair and invented iced tea

Pour the bulgur wheat into a large mixing bowl
Moisten the wheat with the boiling water, adding it gradually so as to moisten but not soak the grains. Let it stand for a few minutes
Add to combine the tomatoes, onion, mint and parsley, then season to taste
Moisten the mixture with the olive oil and lemon juice, thoroughly mixing all the ingredients together
Leave in a cool place for 2 to 3 hours, stirring occasionally to aerate the ingredients and complete the mixing process
Serve and garnish

Tabbouleh is a Lebanese specialty made of bulgur (crushed wheat) mixed with aromatic herbs, tomatoes, onion, mint and sometimes sweet pepper and lemon
Serve as a cold entrée, it is traditionally wrapped in cos (romaine) lettuce leaves and eaten with the hands
Wheat semolina can be used in place of the bulgur
Sesame oil can be used in place of the olive
Can be garnished with peeled spring onions (scallions) and leaves of fresh mint

Rinse the mint and discard any stems or spoiled leaves
Place the sugar, water and lemon juice in a medium sized bowl, mix until the sugar disolved and stir in the mint leaves
Allow the mixture to stand for 60 minutes, so the mint has time to flavour the liquid
Fill a large pitcher with ice cubes and strain the liquid over them
Add the ginger ale and lemon slices, and serve

This recipe is a mock mint julep drink
Follow the last two procedure steps as close to service time as possible. The ginger ale should be fizzy

In a saucepan, combine the rhubarb and 3/4 cup sugar
Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes
Pour the rhubarb into a greased 13 by 9 by 2 inch baking pan
In a bowl, combine the flour, brown sugar, oats and remaining sugar. Cut in the butter until crumbly and sprinkle it over the rhubarb mixture
Bake in a preheated 400°F oven for 30 minutes. Meanwhile, in a saucepan, whisk the egg yolks and sugar and stir in cream
Cook and stir the above cream mixture over low heat until a thermometer reads 160°F and mixture thickens, about 15 to 20 minutes
Remove from the heat; stir in vanilla
Serve warm over rhubarb crumble

Rhubarb is a perennial plant, originally from northern Asia
The leaves of rhubarb contain a large amount of oxalic acid and should not be eaten

For dressing, in a screw-top jar combine orange peel, orange juice, salad oil, and poppy seed. Cover and shake well. Chill for at least 1 hour
Seed, peel, and slice papaya lengthwise
Peel, section, and seed the grapefruit
Slice the Belgian endive crosswise into 8 pieces
Line 4 salad plates with the Boston or Bibb lettuce leaves
Arrange the papaya slices, grapefruit sections, and sliced Belgian endive atop the lettuce leaves
Sprinkle with almonds, if desired. Shake dressing well and pour over each salad just before service

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