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Friday, February 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Patsy Palmer
  • 8 to 10 Brussels sprouts (or similar amount of cabbage)
  • 1â�„2 onion
  • 4 or 5 fresh mushrooms
  • 1 carrot
  • 1 large clove garlic, crushed
  • 4 cups water
  • 1 tsp. onion powder
  • 2 TBS Bragg Liquid Aminos or soy sauce
  • 1 tsp. Italian seasoning or dill
  • 1 TBS stock powder
  • 1â�„2 tsp. salt
Slice Brussels sprouts, onion and mushrooms. Shred carrot.
Place all ingredients into kettle and bring to a boil. Reduce heat and simmer 10 minutes.
Makes 6 cups.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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