VEGETABLE RECIPE - 581
PERSIAN
YOGURT
&
CUCUMBER
1 lb. yogurt
2 lg. cucumbers, grated
23 tsp. dried mint
2 oz. chopped walnuts
Salt & pepper to taste
Dash of garlic powder or 1 clove
garlic, chopped (optional)
Mix all the ingredients.
Let it sit in refrigerator for 1 hour or more.
Then serve.
VEGETABLE RECIPE - 582
SOUR
CREAM
CUCUMBERS
6 cucumbers
Salt
2 onions
1 c. sour cream
1 tbsp. lemon juice (I use fresh)
1 tbsp. vinegar
1 tbsp. sugar
Score and peel cucumbers.
Slice thin and layer into a bowl, sprinkling salt between each layer.
Let sit overnight.
In the morning, drain water out of bowl.
Taste cucumbers.
Add more salt if needed.
(Usually you don't need to add more).
Dry completely with paper towels.
Add to sour cream mixture and chill before eating.
VEGETABLE RECIPE - 583
CAULIFLOWER
BROCCOLI
TOSS
1 lg. head cauliflower
1 bunch fresh broccoli
1 bunch green onions, chopped
3/4 to 1 c. mayonnaise
1/2 (1.4 oz.) pkg. buttermilk salad
dressing mix
2 tbsp. sugar
2 tbsp. vinegar
Remove outer green leaves of cauliflower and break into flowerets, wash thoroughly.
Set aside.
Trim off large leaves of broccoli.
Remove stalks, separate into flowerets and wash thoroughly.
Reserve stalks for use in other recipes.
Combine cauliflower, broccoli and onion.
Toss gently.
Combine remaining ingredients, mix well and pour over vegetables, tossing gently.
Cover and chill overnight.
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