| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-02-1995
Recipe by: Jeff Smith
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