Recipes

Warm Morning Goodness:
Corn Bread
Biscuits
Pancakes
Corn Cakes (Sweet)

Pies and things:
Pie Crust
Jam Pockets

Small Dishes:
Mushroom Stuffed Bread
Chicken Whiskey Wontons
Savory Corn Cakes

Soups:
Eggplant Soup
Squash Soup
Chicken Stock
Vegetable Stock

Drinks:
Agua Fresca

Copyright 2004
Jade A. Zabrowski

Vegetable Stock

Keep the cuttings and peels off vegetables as you prepare your meals in a bag or big plastic bin in the freezer. When you have enough to fill your largest pot 1/2 to 3/4 full, put the cuttings, 1 teaspoon of salt and about a dozen peppercorns with enough water to cover the vegetables and bring to a boil. Boil gently, covered for about 2 to 4 hours, replenishing the water as needed. Strain and retain the liquid to use for soups, stews, beans, etc.

A Note on Ingredients:

Cuttings that DON'T work for stock:
Corn Cobs, potatoes, potato peels, avocado skins, fruits, yams or sweet potatoes or their skins.

Cuttings that DO work for stock:
Ginger, garlic and onion peels; tomato seeds; carrot and squash peels and ends; broccoli and asparagus ends; the inner leaves of celery; the tough parts of cabbages, cauliflower, brussels sprouts and lettuces, spinach stems; and lots of other stuff I haven't mentioned.