Recipes from Nancy Smith:

Dilly Casserole Bread

• 2 1/2 to 3 cups all purpose Flour
• 2 tablespoons (tbsps.) sugar
• 3 teaspoons (tsps.) dry onion flakes
• 2 teaspoons dill seed
• 1 1/4 teaspoons salt
• 1/4 teaspoon baking soda
• 1 pkg. active dry yeast
• 1 cup cream style cottage cheese or ricotta
• 1/4 cup water
• 1 tablespoon butter
• 1 egg
• Topping: 1 tbsp. butter, melted, and coarse (kosher) salt.

1. In a large mixer bowl, combine 1 cup flour, sugar, onion, dill seed, salt, baking soda, and dry yeast.
2. In a saucepan, heat cottage cheese, water, and butter until very warm (120-130 degrees F).
3. Add warm liquid and egg to flour mixture. Blend at low speed until moistened, then beat 3 minutes at medium speed. By hand, stir in the remaining 1 1/2 to 2 cups flour to form a stiff batter.
4. Place in a buttered bowl, cover; let rise in a warm place until doubled in size (45-60 minutes).
5. Punch down dough. Place in a well greased 2 quart casserole dish. Cover and let rise in a warm place, until doubled in size (30-45 minutes).
6. Preheat oven to 350 degrees F. Bake , uncovered, 35-40 minutes, until golden brown.
7. Remove from casserole and brush warm loaf with butter, and sprinkle with coarse salt. Cool on rack - or devour immediately.

Fennel Cookies

• 2 Cups Sugar
• 2 tsp. Fennel Seeds
• 1 Cup (2 sticks) Butter, softened
• 2 Eggs
• 1 tbsp. Orange Juice
• 1 tsp. Vanilla
• 1/2 tsp. Baking Powder
• 1/2 tsp. Salt
• 4 Cups Flour
• 1 tbsp. Water

1. Add Fennel seeds to 1 cup of sugar, and blend together in a grinder or food processor. Combine with the other cup of sugar.
2. Mix sugar and butter well. Add eggs, orange juice, and water and mix well, again.
3. Stir dry ingredients together, then add to the butter and egg mixture. Mix just until blended.
4. Roll out thin (1/8 inch), and cut out with cookie cutters.
5. Bake on greased cookie sheets at 375°F. for about 10 minutes, until lightly browned. Cool on racks.
6. Bake on greased cookie sheets at 375°F. for about 10 minutes, until lightly browned. Cool on racks.

Tabbouleh

• 1 Cup Bulgur
• 1 Small Onion, finely chopped
• 4 Scallions, finely chopped ( or use Chives and Garlic Chives)
• 1/2 Cup Fresh Parsley, chopped
• 1/2 Cup Fresh Mint, chopped
• 1/4 Cup Olive Oil
• 1/4 Cup Lemon Juice
• 2 Medium Tomatoes chopped, Salt & Pepper, to taste

1. Place Bulgur in bowl with 2 cups of boiling water, soak 15 minutes.
2. Place Bulgur in strainer, and squeeze out all the moisture.
3. Place Bulgur in large mixing bowl. Add all ingredients and stir.
4. Refrigerate at least 2 hours.
5. Serve surrounded with lettuce leaves. Serves 6-8.