Try Bread With Greek Cucumber Dip

Dear Merri Lou: Would you be able to help me locate a Greek cucumber dip recipe especially good for dipping breads? I enjoyed it many years ago when it was offered by someone who had served a portion of their military career in Greece. Your help would be so appreciated. Thanks! Colleen, Coeur d’Alene

Dear Colleen: This is a dip recipe that is extremely popular in Greece and is almost always included in the assorted appetizers served in restaurants and taverns. Be sure to drain the yogurt and cucumbers for a thicker consistency.

Cucumber and Yogurt Dip (Tzatziki)

From “The Complete Book Of Greek Cooking, The Recipe Club of Saint Paul’s Greek Orthodox Cathedral” (Harper & Row, 1990)

2 cups plain yogurt

2 large cucumbers

1 tablespoon minced garlic

1 tablespoon white vinegar

2 tablespoons olive oil

Salt and pepper to taste

Put yogurt in a cheesecloth-lined sieve over a bowl. Drain several hours or overnight in the refrigerator.

Peel, seed and coarsely grate cucumbers. Drain well. Add garlic, vinegar, olive oil, salt and pepper to cucumbers and mix. Add drained yogurt and blend. Serve with crackers

Yield: 2 cups

Nutrition information per 1/4-cup serving: 76 calories, 5.3 grams fat (63 percent fat calories), 3 grams protein, 5 grams carbohydrate, 7 milligrams cholesterol, 28 milligrams sodium.

Dear Merri Lou: I would like the recipe for the Dark and White Chocolate Mousse that Ivano’s in Sandpoint serves. I’ve tried many mousse recipes but haven’t come close to theirs. Hope you can help. - Loretta, Cheney

Dear Loretta: Ivano’s manager Jim Lippi sends this recipe with his compliments. And in case you’re looking for Ivano’s Dark Chocolate Mousse recipe, you can find it in “Guess Who’s Coming To Dinner?” (The Arc Of Spokane, 1997).

Dark and White Chocolate Mousse

4 ounces bittersweet chocolate

8 ounces white chocolate

16 ounces whipping cream

1 cup sugar

5 egg whites (see note)

5 egg yolks

Melt chocolates separately by microwaving on HIGH power for 1 to 1-1/2 minutes. Whip whipping cream with cup sugar until stiff; refrigerate. Whip egg whites until soft peaks form, then refrigerate. Blend egg yolks and mix in remaining 1/2 cup sugar.

Combine 1/2 cup egg whites with melted bittersweet chocolate. Mix remaining egg whites with egg yolks, then stir in the melted white chocolate. Fold in the stiff whipped cream, then swirl in the egg white/bittersweet chocolate mixture.

Spoon into individual serving dishes and refrigerate until set, about 1 hour

Yield: 8-10 servings.

Nutrition information per each of 10 servings: 377 calories, 26.2 grams fat (63 percent fat calories), 5 grams protein, 36 grams carbohydrate, 153 milligrams cholesterol, 47 milligrams sodium.

Note: Be cautious when using raw egg whites, as they may contain salmonella. Select fresh eggs and store below 50 degrees. Keep refrigerated as long as possible before using. Wash hands and surfaces that come in contact with eggs. Do not serve uncooked eggs to the elderly, pregnant, very young or those with depressed immune systems.

Dear Merri Lou: I would like to have Cyrus O’Leary’s recipe for their Chicken Enchiladas and sauce. My friend and I have tried to figure it out. I told her I would write to you to see if you could help us solve this delicious mystery. Thank you in advance. - Sherri, Spokane

Dear Sherri: I contacted Don Torbenson of Cyrus O’Leary’s and found out that this entree is so popular that the restaurant is not ready to give out the recipe. However, in its place, Torbenson is sharing another popular recipe from the restaurant, for Cajun Chicken Pasta. Enjoy!

Cajun Chicken Pasta

1/4 pound spaghetti

1 skinless, boneless chicken breast

1-2 tablespoons cornstarch

Cajun seasoning (recipe follows)

1/4 cup butter

1/4 red bell pepper, cut into thin strips

1/4 green bell pepper, cut into thin strips

2 green onions, sliced

4 ounces sliced mushrooms

6 ounces whipping cream

2 teaspoons parsley, chopped fine

Cook spaghetti until done but still firm to the bite; keep warm.

Dredge chicken in cornstarch and place in saute pan with the Cajun seasoning and butter. Saute on high heat until the chicken loses its raw appearance.

Add peppers, mushrooms and onions. Saute for 1-2 minutes. Add whipping cream and cook until cream comes to a boil. Reduce heat. Add heated spaghetti to pan and cook until sauce thickens.

Transfer to serving bowl. Sprinkle with chopped parsley

Yield: 1 serving.

Nutrition information per serving: 1,041 calories, 48 grams fat (41 percent fat calories), 43 grams protein, 88 grams carbohydrate, 243 milligrams cholesterol, 368 milligrams sodium.

Cajun Seasoning

1/4 teaspoon basil

1/4 teaspoon lemon pepper

1/4 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

2 teaspoons prepared Cajun seasoning

Mix all ingredients together well. , DataTimes MEMO: Have a food question? Merri Lou Dobler, a registered dietitian in Spokane, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210, or e-mail to merrid@spokesman.com.

The following fields overflowed: CREDIT = Merri Lou Dobler The Spokesman-Review