Lemony Chickpea and Herb Wheat Berry Salad

Ingredients
1 cup wheat berries or hulled wheat
1/2 teaspoon salt
4 cups  water

1/2 teaspoon salt
1 can cooked chickpeas, rinsed
1 bunch (about 6 medium) scallions (white and green parts), thinly sliced
1/2 bunch fresh parsley leaves, minced
3-4 tablespoons fresh lemon juice (adjust to taste)
4 tablespoons olive oil
1/4 teaspoon ground black pepper

Directions
1. Add the wheat berries, 1/2 teaspoon salt, and water to a medium pot; bring up to a boil, then cover
the pot, turn the heat down to low, and cook until the wheat berries are tender, about 1 hour, stirring
occasionally. Drain, rinse under cold running water, and drain again
.
2. Combine the wheat berries and all other ingredients (including the remaining 1/2 teaspoon salt) in
a large bowl; refrigerate until serving (this salad is even better the next day!).

Tracy Williams made this for mahjongg and I had to have the recipe!

http://www.anediblemosaic.com/?p=14393

Chocolate Sheet Cake 9X13

Ingredients

• FOR THE CAKE:
• 1 cup Flour
• 1 cup Sugar
• 1/8 teaspoon Salt
• 2 Tablespoons (heaping) Cocoa
• 1 stick Butter
• 1/2 cup Boiling Water
• 1/4 cup Buttermilk (or just a little less than 1/4 c milk, and 2 t white vinegar)
• 1 whole Beaten Egg
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Vanilla
• _____
• FOR FROSTING:
• 1/4 cups Finely Chopped Pecans 
• 3/4 c stick Butter
• 2 Tablespoons (heaping) Cocoa
• 3 Tablespoons Milk
• 1/2 teaspoon Vanilla
• almost 2 cups Powdered Sugar

Preparation Instructions

Note: I use a 9×13 sheet cake pan.

In a large mixing bowl, combine flour, sugar, and salt.

In a small saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing.  Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Pour over warm cake. Sprinkle nuts over 1/2 cake. Some like nuts, some do not. Makes all the people happy.

Cut into squares.

I have cut this recipe in half from the recipe below.

http://tastykitchen.com/recipes/desserts/the-best-chocolate-sheet-cake-ever/?print=1/#size3x5

Potato Leek Soup

Ingredients:
4 cups vegetable stock
3 russet potatoes, peeled and cut into large pieces
2 leeks (white and light green parts only), thoroughly washed and sliced

2 stalks celery, roughly chopped

1 bay leaf
1 t Italian seasoning
Salt and freshly ground pepper

11/2  cups half and half or whole milk

Directions
Put the vegetable  stock, potatoes, leeks, celery, bay leaf and Italian seasoning in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Mash the potatoes until they are the desired bite-sized pieces. Add the milk and simmer until the soup has thickened, about 20 minutes. DON"T BOIL. The milk will curdle so don't do it!