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Recipe by: omara
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See below ingredients and instructions of the recipe
2 Heads of celery
2 lg Onions
2 Carrots
-bunch of parsley stalks
10 c Water
Clean and prepare the vegetables, chop coarsley and boil in the water
for 30 mins. Leave to cool, then puree the mixture and pass it
through a sieve. Discard the vegetable debris and store the stock in
a sealed container in the frige. Note: It will keep happily for a
couple of weeks, or may be frozen for up to 3 months. I love
cookbooks!!
From: Licorice1#aol.com. Fatfree Digest [Volume 8 Issue 51] June 12,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A#Prodigy.com using
MMCONV.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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