"Those who forget the pasta are condemned to reheat it."--Unknown

Vegetable Stock Recipe

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This recipe for Vegetable Stock, by , is from Jacky V's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacky V's
Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1- 2 lb bag of onions (coarsely chopped)
4 bay leaves
1- 2 lb bag of carrots (coarsely chopped)
1 whole celery stalk (rinsed and coarsely chopped)
1 summer squash (rinsed and coarsely chopped)
1 zuccini squash (rinsed and coarsely chopped)
2 tbsp peppercorn
2 gallons of water
salt to taste

Directions:
Directions:
1. Bring water to a boil using a large stock pot
2. Add the onions, carrots,bay leaves,celery,summer and zuccini squashes and peppercorns.
3. Reduce stock pot to a simmer on low heat for 1an half hours
4. Strain with a pasta colander and some cheese cloth into a large bowl.
5. Lightly salt

Number Of Servings:
Number Of Servings:
1 gallon
Personal Notes:
Personal Notes:
You can add fresh vegetables to the recipe for additional flavors.

 

 

 

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