Yield: 8 Servings
|\N 1||roasted red bell pepper --|
|\N 3||garlic cloves -- finely|
|\N 6||green onions -- chopped|
|\N 1||carrot -- shredded|
|\N 2||lemons -- Juice|
3 c yogurt cheese -- see
16 oz 1% cottage cheese --
10 oz frozen chopped spinach -- : thawed and dried
: peel, seed, chop
8 oz water chestnuts -- drained : and sliced
1 TB Tabasco, or Pickapeppa hot : sauce
1 TB capers -- drained
1 TB fresh basil -- chopped
1 TB fresh oregano -- chopped
1 TB fresh thyme -- chopped
1 TB curry powder
: Freshly ground black pepper In a large bowl, mix together all ingredients and season to taste with salt and pepper. Refrigerate at least 4 hours before serving.
Serve with fresh, crisp vegetables, crackers, or toasted pita chips.
Makes 4 cups __ Yogurt cheese ___ To make approximately 3 cups, use 3 16-ounce containers of yogurt. Rinse and squeeze dry a large piece of cheesecloth. Double it and use to line a strainer. Spoon in yogurt, fold over any excess cloth to cover, and set over a bowl to drain overnight, refrigerated. Scrape cheese into a covered container. Final yield will depend on how much liquid was in yogurt.
Recipe By : Nathalie Dupree From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:25:19 ~0700 (P