| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Cucumber; peeled and minced or grated and drained |
| 2 |
c |
Plain yogurt |
| 3 |
|
Cloves garlic; crushed through a press -or- |
| 4 |
|
Green onions; chopped |
|
|
Salt and pepper |
INSTRUCTIONS
From: Claudia Knowles <KnowlesCM7@AOL.COM>
Date: Sun, 14 Jul 1996 05:30:06 -0400
Combine all ingredients in a glass bowl. Mix well and refrigerate. Serve
cold.
NOTE: To make an extra-thick sauce, use the richest yogurt available. Place
in a cheesecloth-lined sieve over a bowl. Do not stir. Let the yogurt
drain overnight at room temperature.
EAT-L Digest 13 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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