"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Curried Vegetable Sauce Recipe

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This recipe for Curried Vegetable Sauce, by , is from Rusty's Randomly Revised Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, August 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 finely chopped medium onions
2 leeks
1 cup chopped cabbage
2 stalks chopped celery
2 finely chopped carrots
2 minced garlic cloves
6 slices bacon
1 1/2 tsp curry powder
1 T salt
2 T flour
2 c water

Directions:
Directions:
Cut slices of bacon in small pieces. Toss the bacon in skillet and fry until crisp. Add all vegetables, cover, and cook 5 minutes. Season with curry powder and salt. Mix flour with water smoothly, add the vegetable mixture and cook 8-10 minutes, until vegetables are tender. Makes about 4 cups. May be served over rice or spaghetti.

 

 

 

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