Shop at!
Welcome Page
180K Index!
Recipe Category Page.
What's New?
Search Recipes
The people who inspire me.
Maybe someday I'll get an award. <g>
Do you really care who made this?
Please don't be mean.... I'm sensitive you know.
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Vegetable Stock
      Yield: 5 Quarts
      8    Carrots, cut in thirds
      8    Celery stalks with leaves; cut
           .. in half
      2 lg Onions; quartered
      2 md Turnips peeled quartered
      2 ts Dried leaf thyme
      2 lg Leeks; white only in half
    1/2 bn Italian parsley sprigs
      6    Or 8 cloves garlic;
           .. coarsely chopped
      2    Bay leaves; cut in half
  Place all ingredients in a large stock pot and add
  enough water to cover vegetables by about 3
  inches. Bring to a boil, reduce heat and simmer 1
  to 1 1/2 hours, skimming off foam. Strain stock
  through a cheesecloth lined strainer. Cover and
  refrigerate until until cool. Use within 3 days or
  freeze. To freeze, pour into containers with
  airtight lids. Use within 3 months.

You are recipe fanatic
Content 1998
Last Modified Sunday, 30-Jul-2006 13:25:43 EDT