Ingredients

  • 1 pound bacon, diced
  • 1 cup celery, thinly sliced
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 6 tablespoons vegetable oil
  • 4 tablespoons sugar
  • 4 tablespoons lemon juice
  • 8 beef bouillon cubes
  • 1 cup flour
  • 2 cups applesauce
  • 1/3 cup curry powder
  • 12 tablespoons tomato paste
  • 5 cups water
  • Salt
  • Directions

    Saute bacon until crisp and remove from pan, leaving 1/3 cup fat. Sautê celery, onion and garlic in fat until tender. Sprinkle flour over vegetables and cook, stirring, for 5 minutes. Add applesauce, curry powder, tomato paste, sugar, lemon, bouillon cubes, water, salt and bacon. Cook covered over low heat for 45 minutes. Freeze in 1 cup portions. Add 1 cup milk or light cream to each 1 cup frozen portion when ready to use. Heat. Add 2 cups cooked, cubed lamb or chicken, eggs or seafood. Serve over rice.

    Yeild: 4 cups

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