Title: Vegetable Stock
Categories: Toohot09
Yield: 1 servings

2 Tomatoes
1 Onion; peeled
1 Leek; trimmed and washed
2 Shallots; peeled
4 Garlic cloves; peeled
2 Celery ribs; washed
1 Carrot; trimmed and peeled
6 Corn cobs; without kernels,
-optional
1 Parsnip; optional, trimmed
-and scrubbed
1 Fennel bulb; optional
1 ga Water
1 sm Bunch Parsley
1 sm Bunch Fresh thyme
(or 1 teaspoon dried thyme)
2 Bay leaves
3 Whole cloves
2 tb Cracked black pepper
2 tb Salt; or to taste

Roughly chop all vegetables and place in a large pot. Pour in water to
cover and bring to a boil. Reduce heat to a simmer, skim and discard
impurities from the top. Add the spices. Simmer, uncovered for about 2
hours. Strain and store in the refrigerator up to a week or keep frozen.
This recipe yields about ?? quarts of stock.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6112 broadcast 07-19-1996) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-24-1996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.