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Welcome to our family cookbook. We're not into taking fancy pictures or doing colorful websites. We are just into food: cooking it and eating it. These are recipes that we have created, adapted or received from friends. Most of all they are recipes that we love. We hope you will love them, too.

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Recipe of the Day

5 medium-sized eggplants
4 tablespoons olive oil
2 cups Shiro miso paste*
2 tablespoons sarnhal (or other chili paste)*

1. Trim the ends off the eggplants and cut in half.
2. Coat a baking sheet with the oil and lay the eggplant on it, cut side down.
3. Roast in a 350° oven for 30 minutes or until the eggplant is completely soft; let cool.
4. Scoop out the flesh and discard the skin.
5. Place the pulp in a food processor and puree until smooth.
6. Add miso and chili pastes and combine.
Uses:
* dip for chips
* topping for grilled toast (canape)
* accompaniment for fish or shellfish
* sandwich spread
* dressing for cold pasta salad

Makes about 8 cups
Keywords: appetizers   Category: Appetizers    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: August 10, 2008 by deebeeeff     Last Updated: October 02, 2014
Last Recipe Updated is:
Pizza Seven Layer Dip on May 16, 2017


Last Recipes Added are:
Pizza Seven Layer Dip on May 16, 2017
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Founded April 13, 2006   
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