------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
  
      Title: Vegetable Stock
 Categories: Main dish Soups Vegetables   
   Servings:   12
 
       4 tb Regular Margarine 
   1 1/2 lb Potatoes, Quartered, Abt 5Md 
       1 ea Yellow Onion; Quartered, Md 
       5 ea Carrots; Cut In 2 Pieces 
       6 ea Parsnips; Cut in 2' Pieces 
       1 c  Fresh Parsley; Chopped 
       4 qt Water 
       8 ea Peppercorns 
       2 ea Bay Leaves 
       1 ts Dill Seed 
       1 x  Salt; To Taste 
 
   Melt the margarine in an 8-quart pot.  Add the potatoes, onion, carrots,
   parsnips and parsley; brown well, stirring frequently.  Add the water,
   peppercorns, bay leaves, and dill seed.  Bring to a full boil, reduce the
   heat and simmer, covered, 1 1/2 hours.  Remove and discard the bay leaves.
   Cool completely and strain.  Salt to taste.  Discard the vegetables.
   Refrigerate the stock for several hours, then remove the congealed fat
   from the surface.
   
   Makes 3 1/2 Quarts Of Stock
   
   NOTE:  This is a rich brown stock that can be used in place of beef stock
   in some recipes.
   
   
   Each 1 cup serving contains:
   
                                 Tot    Sat
   Cal    Prot    Carb    Fib    Fat    Fat    Chol    Sodium
   -------------------------------------------------------------------------
   70     2 G     12 G    2 G    2 G     0       0        0
   
   
   
   From The Cookbook For The 90s by Helen V. Fisher
  
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