Break down cost of meal.
5 onions $3.00
4 tbls salt
4 small slices of stale bread
8 oz organic mozzarella $4.99
Saved Oxtail bones
8 - 10 cups of water
Maple Syrup from Ulinger's East Otto Farm
Butternut Squash from Tony's Garden
Peach preserves
Total cost for 5 servings = $8.00
Boil oxtails in water for 30 minutes. Remove the bones. Thinly slice the onions, sprinkle with salt and boil. Halve the butternut squash, filling the emptied seed wells with maple syrup. Place in a 9x11 pan with 2 cups of water. Cover and bake at 425 degrees until tender.
Remove the squash and set aside to slightly cool. Add one cup of water to cookie sheet. Fill soup bowl 3/4 full of onion soup. Place crouton in and layer thin slices of mozzarella on top. Broil until cheese browns.
Scrape out the squash, being sure not to loose any of the syrup. Dish with hot peach preserves. Sprinkle with nutmeg.
5 onions $3.00
4 tbls salt
4 small slices of stale bread
8 oz organic mozzarella $4.99
Saved Oxtail bones
8 - 10 cups of water
Maple Syrup from Ulinger's East Otto Farm
Butternut Squash from Tony's Garden
Peach preserves
Total cost for 5 servings = $8.00Boil oxtails in water for 30 minutes. Remove the bones. Thinly slice the onions, sprinkle with salt and boil. Halve the butternut squash, filling the emptied seed wells with maple syrup. Place in a 9x11 pan with 2 cups of water. Cover and bake at 425 degrees until tender.
Remove the squash and set aside to slightly cool. Add one cup of water to cookie sheet. Fill soup bowl 3/4 full of onion soup. Place crouton in and layer thin slices of mozzarella on top. Broil until cheese browns.
No comments:
Post a Comment