Tzatziki

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


VIEW THE RECEIPT

Tzatziki #2

Click here for a larger picture of Tzatziki #2
1 Servings

Greek
Appetizers Cucumbers Dips Side dishes Greek Sour cream Wine Cream Garlic Olive oil

2 c Plain urt; OR
1 c Plain yougurt; AND
1 c r cream
1 Clove lic; minced
2 ts ve oil (up to 3)
1 ts Finely chopped fresh t
1 pn t
1 md umber; peeled,
1 tb Fresh l; finely chopped
1 tb Wine egar

Combine all ingredients in glass or earthenware bowl; chill for several hours. Use a a dip with vegetables or as a side dish. Submitted by Mary Tsamoutales The Greeks Have a Recipe for It, Compiled by St. Katherine Greek Orthodox Church, Melbourne, Florida 1981 MC formatting by bobbi744 and at;sojourn.com Recipe by: The Greeks Have a Recipe for It Posted to MC-Recipe Digest V1 #824 by Roberta Banghart and lt;bobbi744 and at;sojourn.com and gt; on Oct 03, 1997


VIEW THE RECEIPT