-=> Quoting Randy Millis to All <=-
 RM> Hello All!
 RM> Anyone have a recipe for a greek dip called taziki (SP?)?
Here a couple more for you
 
MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: TZATZIKI
 Categories: Herbs/spice, Vegetables, Appetizers
      Yield: 2 Servings
 
      2 c  Plain Yogurt
      2    Large Cucumbers
           Salt To Taste
      2    Large Cloves Garlic, Minced
  1 1/2 tb White Wine Vinegar
      1 tb Olive Oil
           Fresh Ground Pepper(2 Taste)
 
  Line a sieve with a damp cheesecloth and place over a large bowl.
  Dump the
  yogurt into the sieve, cover with plastic wrap, and allow to drain in
  the
  refrigerator for 24 hours. Peel the cucumbers. Cut them in alf
  lengthwise.
  Using a teaspoon, scrape out and discard the seeds. Grate the
  cucumbers into a colander, using the large holes on a four-sided
  grater. Salt the cumcumbers and allow them to drain for 1/2 hour.
  Place the garlic, vinegar,
  and olive oil in a bowl and marinate while the cucumbers are draining.
  Squeeze the drained cucumbers as dry as possible and blot on paper
  towels.
  Place in the bowl with the marinated garlic.  Add the drained yougurt
  and
  stir.  Add a few grindings of fresh pepper and salt if necessary.
  Serve with toasted pita bread triangles.
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: Tzatziki 2
 Categories: Sauce, Appetizer, Greek
      Yield: 4 Servings
 
      2 c  Plain yogurt
      1 md Cucumber *
      1    Garlic clove; minced
      2 ts Fine olive oil (or more)
      1 tb White vinegar
      1 tb Finely chopped fresh dill
      1 ts Finely chopped fresh mint
      1 pn Salt
 
  *Note: Cucumber should be peeled, seeds removed, and diced or grated.
  Drain excess juice if grated.
  
  Combine all the ingredients in a glass or earthenware bowl and chill;
  to allow flavors to penetrate cucumber.  Serve as a "dip", or on
  lettuce leaves as a salad, or with fried zucchini, eggplant, or fish.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
  Submitted By KAREN MINTZIAS   MSG#: 1856
 
MMMMM
 
These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
Fidonet Address 1:251/17
Internet address anastasia@atlantic-online.com
... Taglines are irrelevant. You will be assimilated into the Blue Wave.
___ Blue Wave/386 v2.30 [NR]
--- Synchronet+SBBSecho v1.22
---------------