Name: Herb Broth
Ingredients: 3 qt Water; 2 tb Tomato paste; 1 ts Salt; 1 ts Black peppercorns; 20 Flat-leaf parsley sprigs; 20 Sage leaves; 12 Thyme sprigs; 4 Bayleaves; 4 Whole cloves; 2 Whole garlic heads; cloves separated; ; and crushed; 1 Onion; sliced

When Jesus died, He died as my representative, and I died in Him; when He arose, He rose as my representative, and I arose in Him; when He ascended up on high and took His place at the right hand of the Father in the glory, He ascended as my representative and I ascended in Him, and today I am seated in Christ with God in the heavenlies. I look at the cross of Christ, and I know that atonement has been made for my sins; I look at the open sepulcher and the risen and ascended Lord, and I know the atonement has been accepted. There no longer remains a single sin on me, no matter how many or how great my sins may have been.

R.A. Torrey

CATEGORY	CUISINE	TAG	YIELD
	Dutch	Veg07	9	servings

INGREDIENTS

3	qt	Water
2	tb	Tomato paste
1	ts	Salt
1	ts	Black peppercorns
20		Flat-leaf parsley sprigs
20		Sage leaves
12		Thyme sprigs
4		Bayleaves
4		Whole cloves
2		Whole garlic heads; cloves separated
		; and crushed
1		Onion; sliced

INSTRUCTIONS

1. Combine all ingredients in a Dutch oven over medium-high heat; bring to
boil. Reduce heat to medium, and cook for 30 minutes. Strain mixture
through cheesecloth-lined sieve, reserving broth; Discard solids. Yield: 9
cups. Note: Broth may be stored in the refrigerator for up to 2 days or in
the freezer 6 months. Freeze in ice cube trays or cup freezer containers
foreasy measuring.
CALORIES 3 (0% from fat); FAT Og; PROTEIN 0.1g; Carb O.7g; FIBER O.2g; CHOL
Omg; IRON O.1mg; SODIUM 263mg; CALC 2mg
NOTES : The large amount of garlic is essential to the broth.  It should be
firm, unblemished, and without any green sprouts.  New California early
white garlic can often be found in March, so look for it. New dried garlic
can also be used; it is hard to the touch, and the outer skin looks papery
and new.  Instead of peeling, just smash with a knife to loosen the papers
and expose the cloves.
Recipe by: Cooking Light, March 1999
Converted by MM_Buster v2.0l.

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