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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