John Bunyan says that he never forgot the divinity he taught, because it was burnt into him when he was on his knees. That is the way to learn the gospel. If you learn it upon your knees you will never unlearn it. That which “men” teach you, men can unteach you – if I am merely convinced by reason, a better reasoner may deceive me. If I merely hold my doctrinal opinions because they seem “to me” to be correct, I may be led to think differently another day. But if “God” has taught them to me – he who is himself pure truth – I have not learned amiss, but I have so learned that I shall never unlearn, nor shall I forget.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish		1	Servings

INGREDIENTS

4	tb	Butter
1	sm	Onion, minced
1		Stalk celery, finely chopped
1		Carrot, finely chopped
1	cn	(16 ounce) tomatoes
1	tb	Fresh basil -or-
1	ts	Dry
1	pn	White pepper
1/2	c	Heavy or whipping cream
		Freshly grated parmesan cheese to taste

INSTRUCTIONS

recipes are from _The Encyclopedia of Sauces for Your Pasta_ by Charles A.
Bellissino, c. 1994. I've tried a few of his recipes and they're not too
bad--the big problem with the book is that IT'S ALL IN CAPITALS and to a
net geek like me I "hear" the recipe at very high volume.
1. Saute the onions, celery, and carrot until onions are transparent.
2. Blenderize the tomatoes; add tomatoes, basil, and pepper to the
vegetables. Partially cover and simmer for 30 minutes.
3. Add cream and stir to blend. Remove from heat.
4. Pour over pasta, sprinkle with parmesan, and serve.
The book suggests small filled types of pasta like tortellini or ravioli.
Posted to JEWISH-FOOD digest V97 #020
From: Pat Gold <[email protected]>
Date: Thu, 12 Sep 1996 05:23:22 -0700

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