recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
4 large garlic cloves, minced
1 1/2 onions, finely chopped (I use my little Oscar
6 celery stalks, finely chopped
1 bay leaf
1 tsp. thyme
1 (28 oz.) can tomatoes, diced (reserve juice)
1 6 oz. can tomato paste
2 Tblsp. butter
3 Tblsp. flour
1 qt. whipping cream, room temperature
1/2 onion, finely chopped
1 small bay leaf
2 whole cloves
Salt and pepper
bacon in large skillet until fat is rendered. Remove
meat (use as desired).
garlic to the fat and saute until lightly browned.
1 1/2 chopped onions, celery, bay leaf and thyme and
saute until onion is translucent.
tomatoes with juice and tomato paste and bring to
a boil, stirring occasionally.
heat, cover and simmer for 30 minutes.
butter in a large saucepan.
in flour and bring to a boil, stirring constantly.
Remove from heat and slowly add cream, then next 3
Place over medium heat and cook, uncovered for 45
minutes, stirring occasionally.
through fine strainer into tomato mixture.
salt and pepper to taste.
and simmer, stirring occasionally, about 15 minutes.
in a little milk if thinner consistency is preferred.
8 to 10
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