Findlay Market Scavenger Hunt #1

Take a picture of least 2 people from your group WITH:

Findlay Market Scavenger Hunt #2

Take a picture of least 2 people from your group WITH:

Complete these tasks:

Oxtail Soup (8 qt pot)

Ingredients

(Feel free to add 1 cup any of your favorite vegetables:  corn, black-eyed peas, kale etc.)

Directions

  1. In an 8-qt stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 4 hours or until the meat is tender.
  2. Stir in barley and green beans; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary.  (Add any additional favorite vegetables now:  corn, black-eyed peas, kale etc.)
  3. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley. Yield: 24 servings (6 quarts).

Originally published as Hearty Oxtail Soup in Reminisce Extra April 1993, p49

Sugar Maple Mace Cookies

Ingredients:

1 cup sugar

1/2 cup butter, softened

1 egg

¼ cup milk

½  tsp. vanilla

2 ¼ cups all purpose flour

2 tsp. baking powder

1 tsp. maple powder

.5 tsp. ground mace

Instructions:

  1. Cream sugar and butter. Add egg, milk, and vanilla; beat well.
  2. Stir together flour, baking powder, maple powder, mace, and 1/2 teaspoon salt; blend into creamed mixture.
  3. Divide in half.
  4. Cover; chill 1 hour.
  5. On lightly floured surface, roll each half to 1/8-inch thickness. Cut with cookie cutters.
  6. Bake on ungreased cookie sheet at 375 for 7 to 8 minutes.