Subject: Greek Garlic Dip
From: Unicorn (Unicorn@Indenial.com)
Date: Mon Nov 15 1999 - 06:38:23 EST
:::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
It has been a long time since we gave the ol' World Wide Recipes
Groan-O-Meter a workout. This one from reader Nora Daly certainly
fills the bill.
Q: If a parsley farmer is sued, can his wages be garnished?
A: Only if he works over thyme.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
It is time again to visit one of my favorite places and one of the
world's best cuisines - Greece.
This ancient Greek dish is not only used as a dip and spread, but is
often used as a sauce for meats as well. It makes a wonderful dip for
parties that you won't find at every get-together you attend this
holiday season.
Greek Garlic Dip (Skordalia)
6 slices whole wheat or white bread, crusts removed
1/2 cup (125 ml) mashed potatoes
7 cloves garlic, peeled
1/2 cup (125 ml) chopped walnuts or almonds
1 cup (250 ml) extra virgin olive oil
1/2 cup (125 ml) lemon juice (or to taste)
Salt and freshly ground pepper to taste
Soak the bread in water, then squeeze it to remove as much water as
possible. Combine it with the potatoes, garlic, and nuts in an
electric food processor and process until it becomes a smooth paste.
With the processor running, add the olive oil in a thin stream. Add
the lemon juice, salt, and pepper to taste. Serve with pita bread
and/or raw vegetables for dipping. Makes about 3 cups (750 ml).
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