Ingredients:
16 fluid ounces plain yogurt
1 lb cucumbers, peeled, seeded, small dice
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon ground turmeric
Salt and ground pepper to taste
How to do it:
1. Place the yogurt in a cheesecloth-lined strainer or coffee filter. Set the strainer in a bowl and drain for at least 8 hours in the refrigerator.
2. Combine the yogurt and cucumbers.
3. Add the garlic, cumin, turmeric, salt and pepper.
4. The sauce can be served chunky or pureed until smooth. It is ready to serve now, or it may be refrigerated for later use. Stir the sauce and adjust seasoning if necessary before serving.
Yield: 32 fluid ounces
Ingredients:
12 fluid ounces chili sauce
14 fluid ounces ketchup
1 fluid ounce lemon juice
1 ounce sugar
2 teaspoons Tabasco sauce
2 teaspoons Worcestershire sauce
1 /12 teaspoons prepared horseradish
Salt and pepper to taste
How to do it:
Combine all the ingredients and mix thoroughly.
The cocktail sauce is ready to serve now, or it may be refrigerated for later use. Stir the sauce and adjust the seasoning before serving.
Yield: 32 fluid ounces