Name: Rich Pork Stock
Ingredients: Pork bones; 2 Large onion,chopped; 2 Large carrots,cut in pieces; 1/2 c Water; 1 qt Water; 2 Celery stalks,cut in pieces; 1/2 ts Dried thyme leaves

If my heart is the source of my sin problem, then lasting change must always travel through the pathway of my heart. It is not enough to alter my behavior or to change my circumstances. Christ transforms people by radically changing their hearts. If the heart doesn’t change, the person’s words and behavior may change temporarily because of an external pressure or incentive. But when the pressure or incentive is removed, the change will disappear.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Main dish, Meats, Vegetables	6	Servings

INGREDIENTS

		Pork bones
2		Large onion,chopped
2		Large carrots,cut in pieces
1/2	c	Water
1	qt	Water
2		Celery stalks,cut in pieces
1/2	ts	Dried thyme leaves

INSTRUCTIONS

1. Place reserved pork bones in a 10x15" pan with onions and carrots. Roast
in a 450'F. oven, mixing occasionally, until bones are well browned, 40-50
minutes.
2. Add 1/2 cup water to pan; stir vigorously to free browned bits. Scrape
mixture into a 5-6 quart pan. Add 1 quart water, celery, and thyme. Bring
to a boil over high heat, then cover and simmer for 1 1/2 hours.
3. Uncover pan and boil over high heat until liquid is reduced to 2 1/2
cups, about 10 minutes. Pour mixture through a fine strainer into a bowl.
Discard bones and vegetables. If stock is made ahead, cool, cover, and
chill up to 2 days. Skim or lift off fat and discard.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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