God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
We learn from Jesus that we should not look down on children because they are not fully grown and hence are of lower social status than adults. Like Jesus, we should treat children with respect and dignity, as unique and precious creatures made by God and valuable in His sight. What is more, contrary to our national inclination that may tell us that we can learn nothing from children and that the relationship is strictly one-way from parent or adult to child, we should look at children also from the vantage point of desirable kingdom traits they may exemplify in a more pronounced way than we do ourselves.
Andreas Kostenberger
Country French Caviar
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CATEGORY
CUISINE
TAG
YIELD
Eggs
French
Side dishes, Snacks
8
Servings
INGREDIENTS
2
lb
Eggplant (about 2 large)
1/2
lg
Onion — peeled
1
Clove garlic — peeled
2
tb
Olive oil
1
tb
Red wine vinegar
2
tb
Lemon juice
Salt and freshly ground
Pepper — to taste
1/2
c
Tomato sauce
3
tb
Minced fresh basil
INSTRUCTIONS
1. Preheat oven to 350 degrees F. With a small, sharp knife, cut a
half-dozen slits in skin of each eggplant to allow steam to escape. Place
eggplants on a baking sheet. Bake until very soft (about 1 hour).
2. When cool enough to handle, peel eggplants and place pulp in a food
processor or blender with onion and garlic. Blend until smooth. Add oil,
vinegar, and lemon juice, and pulse to blend. Transfer mixture to a bowl.
Season with salt and pepper. Stir in tomato sauce and basil. The spread can
be made up to 2 days ahead without the basil. Refrigerate, but serve at
room temperature; just before serving, mince basil and stir in; taste and
adjust seasonings, if necessary.
Makes about 4 cups, 8 servings.
Recipe By : The California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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