barley

barley casserole

1/2 lb Fresh mushrooms
1 lg Onion, finely chopped
4 tb Butter
1 c Barley
Salt and pepper
3 c Beef broth
Slivered almonds, toasted

Saute mushrooms and onions in butter. Don't let onions brown. Mix in
barley, salt and pepper. Pour into buttered 1 1/2 qt casserole. Cover with
broth to 1/2 inch above barley. Cover and bake at 350 degrees for 45
minutes, until liquid is absorbed and barley is tender. Garnish with
almonds.
***

beef barley soup
1 1/2 lb beef stew meat
1 tb oil
1 c carrots; sliced thin
1 c celery; sliced
1 md onion; sliced thin
1/2 c green pepper; coarsely chopped
1/4 c parsley; snipped
4 c beef broth
1 cn tomatoes; cut up
1 c spaghetti sauce
2/3 c pearl barley
1 1/2 ts basil; dry & crushed
1 ts salt
1/4 ts pepper

Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in
hot oil. Drain well. Meanwhile in crockpot combine carrots, celery,
onion, green pepper, and parsley. Add broth, undrained tomatoes, spaghetti
sauce, barley, basil, salt, and pepper. Stir in browned meat.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for
4 1/2-5 hours. Skim off fat.


This message was edited Friday, Sep 27th 1:26 PM