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Middle eastern yogurt salad PDF Print E-mail

Middle Eastern Yogurt Salad

2 medium tomatoes, sliced thin
1 medium cucumber, sliced wafer thin
1 cup plain yogurt
Salt, to taste
2 tablespoons white cooking wine
1 teaspoon white wine vinegar
2 scallions, chopped

Rub cucumbers with salt; rinse and drain. Rinse and drain again after 10 minutes.

Mix wine, vinegar and yogurt together in a large bowl. Add tomatoes and cucumbers. Toss lightly. Sprinkle with chopped onion. Chill.

Serves 2 to 4.

 
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Strawberry Glazed Pie

INGREDIENTS 

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  • 6 cups sliced fresh strawberries
  • 2/3 cup white sugar
  • 1 cup water
  • 4 tablespoons strawberry flavored gelatin
  • 4 tablespoons cornstarch
  • 1 (9 inch) prepared graham cracker crust

DIRECTIONS

  1. Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
  2. Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
  3. Chill until well set. Serve topped with whipped cream.
 
 
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