| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Frugal03 | 6 | servings | |
INGREDIENTS
| 4 | oz | Taramas; see * Note |
| 5 | sl | Fresh white bread; crust removed |
| Juice of 2 lemons | ||
| 1 | c | Olive oil |
| 1/2 | Yellow onion; coarsely chopped | |
| 1 | c | Mashed potatoes |
INSTRUCTIONS
* Note: You can find this in any Greek or Middle Eastern deli. It comes in 8- and 10-ounce jars and keeps well under refrigeration. Do not buy taramasalata that has already been mixed. You want to make your own. Place all ingredients in a food processor and blend until all is smooth. Serve as a dip with bread and vegetables. Serves 6 to 8 as a first course. Comments: This is a delicious Greek spread for bread or a wonderful dip for a first course. The basis for this mixture is a cod roe that is whipped with other ingredients until it is lighter than mayonnaise. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-30-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 09-02-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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