Frozen Bouillon Cubes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Homade vegetable stock,
1/2 cup: Dry white wine, vermouth, or
Sherry,
1: Bay leaf,
2: Shallots, chopped
Directions:
Combine all ingredients and simmer until reduced to 1 cup. Remove bay
leaf and shallots. Pour liquid into ice cube trays and freeze. After
frozen, store in zip-lock bags in freezer.
Posted by Michelle Dick to the Fatfree Digest [Volume 14
Issue 22] Jan. 22, 1995.
:This is a recipe adapted from Harriet Roths _Deliciously Low_:
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
leaf and shallots. Pour liquid into ice cube trays and freeze. After
frozen, store in zip-lock bags in freezer.
Posted by Michelle Dick
Issue 22] Jan. 22, 1995.
:This is a recipe adapted from Harriet Roths _Deliciously Low_:
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp