Basic Guidelines For Making Vegetable Stock

One of the lessons I’ve learned and re-learned in more than one church is the danger of selecting a man to serve as elder who has a history of protracted, repeated, and/or unresolved conflict. On more than one occasion I have overlooked conflict in a man’s life, reasoning either that it was justified by the circumstances, a function of immaturity that has been outgrown, or foisted upon him as the innocent party. The fact is, however, that even when circumstances or theology vindicate his side of the conflict, a man can still be a quarrelsome man. This may demonstrate itself in a lack of gentleness, a propensity to taking rigid positions when none are required, an inability to lose graciously, or simply an over-love of debate. Whatever the form it takes, quarrelsomeness is a serious impediment to effective service as an elder; unchecked it is a clear disqualification (1 Tim. 3:3).

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Soups	8	Servings

INGREDIENTS

2	qt	Cold water
8	c	Vegetables, cut into 1"
		pieces

INSTRUCTIONS

First choose the ingredients to reflect the soup in which the broth is
being used.  A general guideline for making vegetable broth is to use
about 8 to 12 cups of vegetables cut into pieces no bigger than 1
inch. Put these with 2 quarts of cold water in a large nonreactive  pot
with no more than six different herbs. Bring to a boil over high  heat,
then lower the heat and simmer for 30 to 45 minutes. Strain and  use as
is or concentarte the flavor by simmering to the desired  strength (by
taste).  When using dried herbs, lessen quantities by one-half to
two-thirds  but always add to taste  vegetable:      carrots, celery,
potatoes, winter squash, summer  squash, chard, kale, tomatoes,
mushrooms, eggplant, lettuce, green  beans, celeriac When available
use: fennel bulbs, asparagus, peas  herbs (limit 6): basil, bay,
borage, garlic, garlic chives, hyssop,  lovage, morjoram, oregano,
parsley, sage, savory, thyme spices (limit  2) coriander, cumin,
cardamon, fennel seeds, whole cloves, cinnamon  Reprinted in Maggie
Oster's Herb Garden (1993:36) NY: MacMillan  Posted to MC-Recipe Digest
V1 #198  Date: Wed, 14 Aug 1996 15:01:20 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu> NOTES : Stock is very personal.  It's quickly
prepared.  Or make ahead and= freeze in a size that's  convenient for
you. -- Maggie Cabbage family vegetables were left off  the list of
ingredients because= they give a strong (dominant)  flavor; the flavor
grows stronger (ages in= the freezer).  If you  like, use mild
cabbages: napa, bok choy, a little= savoy, young  brussels. Or use
chard and endive. When using cabbage, try to= use  the broth right
away. Also, straining is important. Use a very fine=  sieve.  -- Maggie
and patH =20

A Message from our Provider:

“Most people want to serve God, but only in an advisory position.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 43 Calories From Fat: 0 Total Fat: 0g Cholesterol: 0mg Sodium: 4.8mg Potassium: <1mg Carbohydrates: 10.7g Fiber: <1g Sugar: 6.4g Protein: 0g

Will it cause distress in heaven, to know that our unsaved beloved friends and relatives are forever lost? The only way of solving this difficulty is to realize that a perfect knowledge of God and of the wisdom and justice of all His designs and operations will constitute a chief part of the happiness of heaven. We shall be so convinced of the equity of His dealings towards the wicked, so divested of all the weakness of “human sentimentalism,” so absorbed in the love of what is right and just, that the absence of our loved ones from the world of glory, will cause no interruption of our heavenly bliss!

John Angell James