| 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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