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Volume II
July 30, 2003


Lemon Fish Sauce

         

I recently had a dinner party and served pecan crusted baked fish. I needed a lemon sauce, so I added yogurt to lemon curd and it turned out great. Just the right consistency and taste I was wanting.

Barbara S.


(Sounds wonderful! Another innovative yogurt treat! Thanks for your sharing your creativity, Barbara!)

Do you have something to share with other Cook'n readers? Email your thoughts to us. Tell us about you and your family, and send us a picture. We'd love to hear from you...and who knows...perhaps you will be the star of the next newsletter!


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