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BEEF AND BARLEY SOUP

Servings: 12
Ingredients:

1 tb Cooking oil
2 lb Beef short ribs
2 md Onions, coarsely chopped
3    Carrots, sliced
3    Stalks  Celery, sliced
1 cn Whole tomatoes (28 oz.),
With liquid, chopped
2 ts Water
4    Chicken bouillon cubes
1/3 c  Medium pearl barley

In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Addonions, carrots, celery, tomatoes, water and bouillon; bring to a boil.Cover and simmer for about 2 hours or until beef is tender. Add barley;simmer another 50-60 minutes or until barley is done. Servings: 10-12servings. (3 1/2 qts.)
SOURCE: *Phyllis [...]

WILD RICE, YELLOW PEPPER, AND BLACK-EYED PEA SALAD

Servings: 1
Ingredients:

2 c  Cooked wild rice
1/4 c  Chopped fresh parsley
1 3/4    Cooked or canned (drained
And rinsed) black-eyed peas
6 T  Fresh lemon juice
2 T  Red wine vinegar
1 c  Chopped yellow (or green)
2 T  Dijon mustard
Bell pepper
1 lg Clove garlic, minced
1 c  Chopped jicama
1 t  Salt (optional)
1 c  Chopped zucchini
1 t  Dried rosemary, crumbled
12    Cherry tomatoes, quartered
1/2 t  Pepper

In a large bowl, combine the wild rice, black-eyed peas, bell pepper,jicama, zucchini, tomatoes, and parsley.
In a small bowl, stir together the lemon juice, vinegar, mustard, garlic,salt, rosemary, and pepper. Pour over the salad and toss.
From: ‘Hayes Theiling Dorton, MPL Corporation’ .Fatfree Digest [Volume 9 Issue 16] [...]

Fajitas

Servings: 8
Ingredients:

1 1/2 lb Boneless chicken breast
2 x  Jalapeno peppers
1/3 c  Dry Sherry
2 t  Ground cumin
2 x  Garlic cloves
1/2 c  Olive Oil
1 T  Chili Powder

Slice the chicken breast into long 1/2 inch wide strips. To make amarinade, drop the garlic cloves and jalapeno peppers through thefeed tube of a food processor with the chopping blade in place andthe motor running until chopped finely (10 seconds or so). Add theremaining ingredients and process until smooth (about another 10seconds.) Pour [...]

Imam Bayaldi (Eggplant Stuffed With Aromatics)

Servings: 5
Ingredients:

2 1/2 lb Eggplants
Salt
3 md Onions; peeled and sliced
1/2 c  Water
5 tb Olive oil
5    Fresh tomatoes;
- peeled and sliced, -=OR=-
8    -Canned plum tomatoes,sliced
1/2 c  Chopped fresh parsley
4    Garlic cloves
- peeled and sliced
Freshly ground pepper
1 pn Granulated sugar
Fresh parsley for garnish

*Note: 8 canned plum tomatoes, sliced, may be substituted for the 5 fresh.
Wash the eggplants, cut off the stem end if using large ones and cut inhalf lengthwise. With the tip of a sharp knife, make at least 3lengthwise slashes on the cut sides of the eggplants, being careful [...]

BARLEY BASIL PILAF

Servings: 7
Ingredients:

2 ts Vegetable Oil
1 c  Pear Barley Uncooked
2 c  Chicken Broth
1/2 ts Salt
1/3 c  Minced Fresh Cinnamon
Basil OR Plain Basil
1/4 c  Thinkly Sliced Green
Onions
1/8 ts Ground Nutmeg

Heat Oil in A 1 Quart Saucepan Over Medium Heat Just Until Hot, NotSmoking. Add Barley and Cook 5 Min. OR Until Browned, Stirring Constantly.Add Chicken Broth and Salt, Bring To A Boil. Cover and Reduce Heat and Simmer 30Min. OR Until Barley Is Tender And Liquid Is Absorbed. Remove From Heat.Stir [...]

Chocolate Peppermint Dessert **

Servings: 8
Ingredients:

PATTI
1 c  Chocolate wafer crumbs              1 qt Peppermint ice cream; soft
3 tb Butter; melted                    1/2 c  Chocolate fudge topping

Combine crumbs and butter. Press mixture onto bottom and part way up sidesof 8′ square baking pan. Freeze utnil firm. Spread ice cream over thefrozen crumbs. Cover with chocolate topping. Freeze several hours orovernight. To serve, let stand at room temperature about 15 minutes; cutinto squares.

SAVORY WILD RICE STUFFED ONIONS

Servings: 6
Ingredients:

6 lg Vidalia Onions or 8 med
-yellow onions.
1 c  Mushrooms, chopped
3    Cloves garlic, minced
1    Apple, peeled, cored,
-chopped (about 1 cup)
2 T  Fresh parsley, minced
2 T  Fresh marjoram, minced (used
1 t  Dried)
1 t  Lemon juice
1/4 t  Paprika
-Salt and pepper to taste
1 c  Wild rice, cooked
1 x  Vegetable stock

1. Preheat oven to 400F
2. Cut 1/4 unch off both ends of the onion and peel off dry layers. Bakeonions, root end down in baking dish for 30 minutes, or until golden brown.Let cool and hollow out each onion from top, leaving 1/2 inch shell (outermost 2-4 layers).
3. Chop 1 [...]

Date Chewsticks

Servings: 6
Ingredients:

3    Eggs
1 ts Vanilla
1 ts Baking powder
1 c  Sugar
1 c  Dates
1 c  Flour

I got this recipe from a lady who is now in her 90’s and still goingstrong. She said this recipe came from the 1920’s sometime and was used inmy neck of the woods, out Barkerville way. (a gold rush town from the1890’s that has been made into a tourist trap) Because there were [...]

Best Pinto Bean Soup

Servings: 6
Ingredients:

3 c  Dry Rose brand Pinto Beans
2    Ham hocks or 2 slices ham
1 c  Diced onions
1 c  Diced celery
1 cn Tomato sauce
1 cn Tomato soup

Salt pepper and vegetable salt to taste
Cooks beans with ham (diced) or ham hocks. When almost done, add dicedonions, celery, tomato sauce and soup. Add water as needed to make amedium thick soup.
Posted by Donna Ransdell. Courtesy of Fred Peters.

Chocolate Bread Pudding

Servings: 8
Ingredients:

4 sl Firm-textured white bread           1 ts Vanilla
2 ts Margarine, melted                   1 pk (4-serving size)  JELL-O
1/4 c  BAKER’S Semi-Sweet Real                  -Chocolate Flavor Sugar-
-Chocolate Chips                         -Free Pudding and Pie
2 c  Cold 2% lowfat milk                      -Filling
1/2 c  Thawed frozen egg substitute

Preheat oven to 350 degrees F.Lightly brush both sides of bread with melted margarine. Cut into1/2-inch cubes. Place on cookie sheet. Bake 10 minutes or until lightlytoasted. Place in 8-inch square pan;sprinkle with chocolate chips.Pour milk, egg substitute and vanilla into large mixing bowl. Beat withwire whisk until well blended. Add pudding [...]