| | Baked Potatoes w/Creamy Cucumber Sauce
32 ounces of yogurt; *
2 cucumbers, peeled & grated
6 Cloves Garlic
1 teaspoon of dried Dill Weed
Salt to taste
Pepper to taste
8 potatoes, baked
*Original called for nonfat. Combine all ingredients; serve over potatoes. Yields: 8 Servings
Originally in Fat-Free Living by Joy Steinback. Carolyn Shaw 2/28/98. Recipe by: Vegetarian Times 101 Low-Fat & Fast Spring 1998 Posted to MM-Recipes Digest by ALISON MEYER on Oct 20, 98, converted by MM_Buster v2.0l. |
|
Basic-Recipes.com
| 
|