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  Frozen Bouillon Cubes
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 171
Ingredients:
2 cup Homade vegetable stock
1/2 cup Dry white wine, vermouth, or
Sherry
1 Bay leaf
2 Shallots, chopped
Instructions:
Combine all ingredients and simmer until reduced to 1 cup. Remove bay
leaf and shallots. Pour liquid into ice cube trays and freeze. After
frozen, store in zip-lock bags in freezer.

Posted by Michelle Dick to the Fatfree Digest [Volume 14
Issue 22] Jan. 22, 1995.
:This is a recipe adapted from Harriet Roth's _Deliciously Low_:

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á
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