>From the Cooking.com website... ~~~~~
Yogurt-Cucumber Sauce Recipe Source: Casual Cuisines of the World - Taverna Makes about 2 1/2 cups RECIPE INGREDIENTS 4 cups (32 oz) plain yogurt 1 English hothouse cucumber, seeded and coarsely grated Salt 3 large cloves garlic, finely minced 1 tablespoon red wine vinegar or fresh lemon juice, or to taste 3 tablespoons olive oil 1/4 cup chopped fresh mint or equal amounts chopped fresh mint and flat-leaf (Italian) parsley Freshly ground pepper RECIPE METHOD Line a large sieve with cheesecloth, place it over a bowl and spoon the yogurt into the sieve. Refrigerate for 4-6 hours to drain the excess water from the yogurt. You should have 1 1/2 to 2 cups drained yogurt. Refrigerate until needed. Place the grated cucumber in a sieve or colander, salt it lightly and toss to mix. Let stand for 30 minutes to draw out the excess moisture. In a bowl, combine the drained yogurt, garlic, vinegar or lemon juice and olive oil and stir to mix well. Using a kitchen towel, squeeze the drained cucumber dry. Fold the cucumber into the yogurt mixture and then stir in the mint or mint and parsley. Season to taste with salt and pepper. Serve immediately, or cover and refrigerate overnight. Bring to room temperature before serving. Serving size = 2 tablespoons Recipe reprinted by permission of Weldon Owen. All rights reserved. ~~~~~~~~~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u ____________________________________________________________________________________ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
