Light And Easy Stock Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
8 cup: Fat-free canned chicken broth,
4 cup: Water,
1 cup: Dry white wine, optional
1: Bay leaf,
3 Sprigs: parsley,
3 Sprigs: thyme,
3 Sprigs: sage,
3 Sprigs: rosemary,
1 cup: Coarsely chopped celery, with leaves
1 cup: Coarsely chopped onions,
1 large: Carrot, peeled
And coarsely chopped,
1 tsp: Black peppercorns,
Salt, to taste
Directions:
Pour broth, water and wine into a large non-reactive pot. Add herbs,
vegetables and peppercorns.
Bring to a boil. Simmer uncovered, for 45 minutes.
Strain through a fine strainer.
Season with salt to taste.
Makes about 12 cups. 40cals per half-cup, 0.5g fat.
Nutrients: not applicable.
(C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in
Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie
Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html
>from kitpath@earthlink.net 12/1/98
Recipe by: Marilyn Harris at ccc*
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp
vegetables and peppercorns.
Bring to a boil. Simmer uncovered, for 45 minutes.
Strain through a fine strainer.
Season with salt to taste.
Makes about 12 cups. 40cals per half-cup, 0.5g fat.
Nutrients: not applicable.
(C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in
Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie
Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html
>from kitpath@earthlink.net 12/1/98
Recipe by: Marilyn Harris at ccc*
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp