Catholic Recipe: Yogurt Sauce
INGREDIENTS
- 1 cup plain yogurt
- 1 tablespoon fresh lemon juice
- Grated rind of 1/2 lemon
- 4 tablespoons fresh mint, coarsely chopped
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Details
Serves: 4
Prep Time: N/A
Difficulty: ★☆☆☆
Cost: ★☆☆☆
For Ages: All
Origin:
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People have traditionally eaten dove or some other small bird (as on the feast of the Ascension, because Jesus "flew" to heaven). The Rock Cornish hen makes a nice approximation of the dove. Here are two superlative recipes for this dovelike creature. Both feature mint, which can be bought fresh (or grown in your garden) at this season, and which has a wonderfully refreshing aroma and taste. Try serving with either dish a Yogurt Sauce, also flavored with mint.
DIRECTIONS
Combine the ingredients. Pour over hens, or serve separately in a bowl.
Recipe Source: Continual Feast, A by Evelyn Birge Vitz, Ignatius Press, San Francisco , 1985Tue17 JuneOrdinary TimeTuesday of the Eleventh Week in Ordinary Time
Today St. Albert Chmielowski (1845-1916) is commemorated in Poland. He was born in Igolomia near Kraków as the eldest of four children in a wealthy family, he was christened Adam. During the 1864 revolt against Czar Alexander III, Adam’s wounds forced the amputation of his left leg. His great talent for…
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