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    STOCK: Vegetable Stock #3


    Source of Recipe


    Mary Sue Milliken and Susan Feniger, Food TV Network

    * Exported from MasterCook *

    Vegetable Stock/Too Hot Tamales

    Recipe By : Mary Sue Milliken and Susan Feniger
    Serving Size : 0 Preparation Time :0:00
    Categories : Soups, Stock

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    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
    1 parsnip -- trimmed and
    -- scrubbed (optional)
    1 fennel bulb -- (optional)
    1 gallon water
    1 small parsley
    1 teaspoon dried thyme
    2 bay leaves
    3 garlic cloves
    2 tablespoons cracked black pepper
    2 tablespoons salt -- 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.


    Source:
    "TOO HOT TAMALES SHOW #TH6112, Food TV Network"

    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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