Name: Ox Tail Stew
Ingredients: 1 lb Pkg. of ox tail (or reg. stew meat); 4 Diced potatoes; 4 Pieces celery, sliced; 1/2 pk Frozen corn; 1 cn Tomato sauce; 1 lg Onion, diced; 4 Carrots, sliced; 1 cn Whole stewed tomatoes; Salt & pepper; Macaroni (opt.); Frozen sliced okra (opt.)

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Meats		Soups	1	Servings

INGREDIENTS

1	lb	Pkg. of ox tail (or reg. stew meat)
4		Diced potatoes
4		Pieces celery, sliced
1/2	pk	Frozen corn
1	cn	Tomato sauce
1	lg	Onion, diced
4		Carrots, sliced
1	cn	Whole stewed tomatoes
		Salt & pepper
		Macaroni (opt.)
		Frozen sliced okra (opt.)

INSTRUCTIONS

Preparation : Boil meat in 2 quarts water until meat is tender. Add
potatoes, onion, celery and carrots. When these vegetables are almost done,
add corn, tomatoes and tomato sauce, salt and pepper. Continue cooking over
medium fire until flavor is well blended. If you like macaroni in your
stew, add when you add frozen corn. If you like okra, add after all other
vegetables are done. Serve with hot cornbread or saltine crackers.
Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 19, 1997

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