General tips

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Ochsenschwanzsuppe (Ox Tail Soup)

	Category	Soup Recipes
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Ingredients And Procedures

2 lb Ox Tails; Disjointed OR

2 ea Veal Tails

1 ea Onion; Medium, Sliced

2 T Vegetable Oil

8 c Water

1 t Salt

4 ea Peppercorns

1/4 c Parsley; Chopped

1/2 c Carrots; Diced

1 c Celery; Diced

1 ea Bay Leaf

1/2 c Tomatoes; Drained

1 t Thyme; Dried, Crushed

1 T Unbleached Flour

1 T Butter or Margarine

1/4 c Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving.

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<h1>Ochsenschwanzsuppe (Ox Tail Soup)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Ox Tails; Disjointed OR <P>2 ea Veal Tails <P>1 ea Onion; Medium, Sliced <P>2 T Vegetable Oil <P>8 c Water <P>1 t Salt <P>4 ea Peppercorns <P>1/4 c Parsley; Chopped <P>1/2 c Carrots; Diced <P>1 c Celery; Diced <P>1 ea Bay Leaf <P>1/2 c Tomatoes; Drained <P>1 t Thyme; Dried, Crushed <P>1 T Unbleached Flour <P>1 T Butter or Margarine <P>1/4 c Madeira <P>In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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