Name: Smoked Turkey Stock
Ingredients: 2 lg Onions; coarsely chopped; 2 lg Carrots; sliced; 2 tb Oil; 2 lb Smoked turkey parts; to 3 lb; 3 qt Water; 12 Peppercorns; 5 Whole allspice berries

When we enjoy God, we enjoy Him in His eternity without any flux... After many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
		Soups, Smoker	2	Quarts

INGREDIENTS

2	lg	Onions; coarsely chopped
2	lg	Carrots; sliced
2	tb	Oil
2	lb	Smoked turkey parts; to 3 lb
3	qt	Water
12		Peppercorns
5		Whole allspice berries

INSTRUCTIONS

More delicate than stocks made with the more traditional smoked pork
products, ths is easy to do and makes a beautifully flavored base for soups
and casseroles.
1. In a large pot saute the onions and carrots in the oil over low to
moderate heat, stirring occasionally, until the onions are a deep golden
brown and very soft.
2. Add the turkey parts, water, and seasonings. Bring to a simmer, then
cook, uncovered, over moderate heat for about 2 to 3 hours or until the
liquid is reduced by about one-third.
3. Cool slightly, then strain. Chill the strained stock overnight, then
skim off all of the fat that has congealed at the top.
Source: "Blue Corn and Chocolate" by Elisabeth Rozin
Posted to MM-Recipes Digest V3 #319
Date: Thu, 21 Nov 1996 11:38:28 +0000
From: Linda Place <placel@worldnet.att.net>

A Message from our Provider:

“Time: A longing in man for reuniting with God.”