| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Dupree |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Yogurt cheese; see directions |
| 16 |
oz |
1% cottage cheese; drained |
| 10 |
oz |
Frozen chopped spinach; thawed and dried |
| 1 |
|
Roasted red bell pepper; peel, seed, chop |
| 8 |
oz |
Water chestnuts; drained and sliced |
| 3 |
|
Garlic cloves; finely chopped |
| 6 |
|
Green onions; chopped |
| 1 |
|
Carrot; shredded |
| 1 |
tb |
Tabasco, or Pickapeppa hot sauce |
| 1 |
tb |
Capers; drained |
| 1 |
tb |
Fresh basil; chopped |
| 1 |
tb |
Fresh oregano; chopped |
| 1 |
tb |
Fresh thyme; chopped |
| 1 |
tb |
Curry powder |
| 2 |
|
Lemons; Juice |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
In a large bowl, mix together all ingredients and season to taste with salt
and pepper. Refrigerate at least 4 hours before serving. Serve with fresh,
crisp vegetables, crackers, or toasted pita chips. Makes 4 cups
__ Yogurt cheese ___ To make approximately 3 cups, use 3 16-ounce
containers of yogurt. Rinse and squeeze dry a large piece of cheesecloth.
Double it and use to line a strainer. Spoon in yogurt, fold over any excess
cloth to cover, and set over a bowl to drain overnight, refrigerated.
Scrape cheese into a covered container. Final yield will depend on how much
liquid was in yogurt.
Recipe By : Nathalie Dupree
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 15:25:19 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”