1. Preheat oven to 350 F. Bake bones until browned, about 1 hour.
2. Place bones in large stock pot. Add remaining ingredients & enough water
to cover. Bring to boil; boil about 2 minutes.
3. Remove from heat & strain. Discard bones & vegetables. Return the stock
to pot & cook over medium heat until reduced by 1/2.
MARIOS
TURTLE CREEK VILAGE, DALLAS. USE
IN LASAGNE VERDE PAVAROTTI
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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