Name: Beef Stock #1
Ingredients: 2 lb Beef bones; 2 Medium-size carrots; coarsely chopped; 1/2 Stalk celery; coarsely chopped; 1 Onion; coarsely chopped; 1 pn Thyme; 8 Peppercorns; 1 Bay leaf; 3 oz Tomato paste; 1 Clove garlic

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CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Soup	6	Servings

INGREDIENTS

2	lb	Beef bones
2		Medium-size carrots; coarsely chopped
1/2		Stalk celery; coarsely chopped
1		Onion; coarsely chopped
1	pn	Thyme
8		Peppercorns
1		Bay leaf
3	oz	Tomato paste
1		Clove garlic

INSTRUCTIONS

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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