(serves at least 10)
2 lbs strawberries, hulled and quartered
2 pints heavy whipping cream, whipped with a trace of vanilla and a tbsp sugar
2 cups meringues, crushed up to pebble size
In a large trifle bowl (don’t have one? neither did I, so go to KMart and get one with Martha Stewart’s blessing and about $6), put in a layer of strawberries. Add a layer of cream, a layer of meringues, and so on until you run out. End with a strawberry on top.
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(serves 4)
2 tbsps olive oil
4 cloves garlic, sliced
1/2 Vidalia onion, or other mild white onion, sliced
3 tbsps vodka
1 tbsp Italian seasoning
1 large can or 2 soup cans whole tomatoes, squeezed in hand into saucepan
1/2 cup light cream
2 tbsps grated pecorino cheese
Heat olive oil and saute garlic and onion until soft. Pour on vodka and let bubble high. Add seasoning and tomatoes and cook down, stirring frequently and breaking up tomatoes, until well cooked, at least 45 minutes. At the end, puree with handheld blender and add cream and cheese, stirring well.
Use first for pasta sauce and then for pizza the next night!
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