4 Servings
Uncategorized
Sauces Appetizers Garlic Olive oil
2 c Plain urt
1 md umber *
1 lic clove; minced
2 ts Fine ve oil (or more)
1 tb te vinegar
1 tb Finely chopped fresh l
1 ts Finely chopped fresh t
1 pn t
*Note: Cucumber should be peeled, seeds removed, and diced or grated. Drain excess juice if grated. Combine all the ingredients in a glass or earthenware bowl and chill; to allow flavors to penetrate cucumber. Serve as a "dip", or on lettuce leaves as a salad, or with fried zucchini, eggplant, or fish. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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