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.

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

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!

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?

"U.S. Janet B." > wrote in message
...
> On Tue, 04 Dec 2018 16:21:30 -0500, wrote:

>>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


Bingo!

Cheri