Title: Beef Stock #1
Categories: Soup
Yield: 6 Servings

2 lb Beef bones
2 Medium-size carrots;
-coarsely chopped
1/2 Stalk celery; coarsely
-chopped
1 Onion; coarsely chopped
1 pn Thyme
8 Peppercorns
1 Bay leaf
3 oz Tomato paste
1 Clove garlic

1. Preheat oven to 350 F. Bake bones until browned, about 1 hour.

2. Place bones in large stock pot. Add remaining ingredients & enough water
to cover. Bring to boil; boil about 2 minutes.

3. Remove from heat & strain. Discard bones & vegetables. Return the stock
to pot & cook over medium heat until reduced by 1/2.

MARIOS

TURTLE CREEK VILAGE, DALLAS. USE

IN LASAGNE VERDE PAVAROTTI

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.