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x Salt & Pepper to taste; 1 ts Rosemary; 1 ts Sage; 1 ts Thyme; 1 ts Tarragon; 1 lg Onion; coarsely chopped 2 lg Celery stalks; cut into 2" ~pieces (include leaves) 2 lg Carrots; cut into 2" pieces Recipe By : From: Gary Watson
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