MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tzatziki (Cucumber & Yogurt Sauce)
 Categories: Sauces, Dairy, Squash
      Yield: 2 1/2 cups
 
      1 sm Cucumber; grated
      2 c  Yogurt
      2 ts Garlic; minced
      2 ts Distilled white vinegar
      3 tb Extra-virgin olive oil
           Salt & white pepper
 
  Peel, seed, and coarsely grate the cucumber. Squeeze the grated
  cucumber between your hands to extract as much liquid as possible.
  You should have about a 1/2 cup of cucumber when finished.
  
  Into the container of a food processor, place the cucumber and all
  of the remaining ingredients. Pulse to blend. *
  
  Transfer the blended sauce to a bowl. Cover and chill for at least
  2 hours or overnight, to allow flavours to meld. This sauce will
  keep for up to a week in the refrigerator.
  
  * original recipe called for "electric blender" but I find that a
  food processor or bowl and whisk work much better and allow a bit
  of texture in the finished sauce. -- UDD
  
  Makes about 2 1/2 cups of sauce.
  
  Recipe: "Cooking Under Wraps - The Art of Wrapping Hors D'Oeurves,
  Main Courses, and Desserts" by Nicole Routhier. Published by
  William Morrow and Company, 1993

  Uncle Dirty Dave's Kitchen
 
MMMMM