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Hank Rogers[_2_]

wrote:
> On Tue, 04 Dec 2018 17:39:32 -0700, U.S. Janet B. >
> wrote:
>
>> On Tue, 04 Dec 2018 16:21:30 -0500, wrote:
>>
>>> On Tue, 04 Dec 2018 09:46:00 -0700, U.S. Janet B. >
>>> wrote:
>>>
>>>> On Tue, 4 Dec 2018 10:24:21 -0500, jmcquown >
>>>> wrote:
>>>>
>>>>> I bought some oxtails yesterday. Even though winter weather isn't
>>>>> really upon us in southern SC, I love oxtail soup.
>>>>>
>>>>> I've made it many times before but I'm just wondering if you have a
>>>>> particular tried and true recipe you adore. If so, please share it!
>>>>>
>>>>> Jill
>>>>
>>>> You must be rolling in dough or are they a lot less expensive there?
>>>>
>>>> OXTAIL SOUP
>>>> ELOISE McGRATH
>>>> Wash one or two packages of oxtails. Cover with water generously, add
>>>> about 1 tsp. salt per lb. Cook along with chopped onion, chopped
>>>> celery leaves and celery, one can tomatoes until tender. This will
>>>> take about three hours. About one hour before you plan to eat add
>>>> chopped carrots about two or three, then cubed potatoes, and just as
>>>> you are about to serve the soup add a package of frozen corn and a
>>>> generous handful of parsley. Taste and season with salt and pepper.
>>>> It is so important not to cook all the vegetables for the whole length
>>>> of time. The meat could even cook longer than three hours - it takes
>>>> a long time.
>>>>
>>>> This recipe is copied exactly from the recipe card Eloise gave me.
>>>> Janet
>>>
>>> I've never added corn to any beef stew, doesn't seem right... barley
>>> is a natural with beef. If not barley for a starch I'd serve it over
>>> egg noodles. Actually I don't think corn is appropriate for any stew.
>>
>> Since my recipe is called "soup" your comment doesn't apply. And,
>> wait for it, I don't care what you think.
>> Janet US
>
> Add in some Crystal Palace!
>

Popeye soup?