MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: VEGETABLE STOCK
Categories: Soups, Vegetables
     Yield: 8 servings

     2 tb Safflower Oil
     1 x  Lg Onion, sliced
     1 x  Carrot, sliced (with greens)
     1 x  Stalk Celery,sliced (w/grns)
     1 x  Tomato, cubed
     1 x  Potato, cubed
     1 x  Turnip, sliced (peel if waxy
     2 x  Cloves Garlic, halved
     2 qt Plus 1 cup Water
     1 x  Bay leaf
     1 x  Lg sprig Parsley
   1/2 ts Black pepper

  In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip,
 and garlic. Cook until vegetables are tender, about 10 minutes.
  Add remaining ingredients. Cover, bring to a boil, reduce heat, and
 simmer 1 hour.
  Strain stock and discard the vegetables, bay leaf, and parsley.
        Makes 2 quarts. Stock may be used immediately, refrigerated
 for 3-4 days, or frozen for up to 1 month.

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