Here are a few favorite recipes...

Will Glass' Tabouli

  • 2 boxes Middle Eastern Tabouli Mix, made according to directions
  • 4-6 plum tomatoes, seeded and chopped
  • 1 cucumber, seeded and chopped
  • 1 bunch parsley, chopped
  • 6-8 oz feta cheese


Paul Harvey and Eileen Elrod's Tofu/cabbage Salad

  • large head cabbage, chopped
  • 2 pkgs ramen
  • 1 bunch green onions
  • 8 oz. firm tofu
  • 1 c sliced almonds, toasted
  • sesame seeds, olive oil, vinegar, sugar (about one teas), salt and pepper to taste


Lisa and Tom Little's Taco Dip:

  • 1 cup sour cream
  • 1 cup mayo
  • 1 package taco seasoning


Mix together and store in refrigerator

(preferably overnight) until ready to use.


  • 1 can refried beans
  • grated cheese
  • diced tomatoes
  • chopped onion
  • 1 can black olives


Spread refried beans in bottom of dish. Spread sour cream mixture on top of beans. Sprinkle with onion, tomatoes, cheese and olives. Chill, serve with tortilla chips.

*option: brown hamburger meat w/ additional seasoning and add to top of sour cream mixture for a more substantial dish.

Frank Sicius' Spanish Tortilla recipe

Fry four peeled and sliced potatoes in olive oil, add salt to taste. Beat six eggs, place fried potatoes into eggs and blend together with large fork. Let mixture sit for at least half an hour. Pour mixture into nine- inch skillet. When cooked almost through (this is the hard part,) flip omelette into another slightly larger frying pan and finish cooking.


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