Arpagyongy Kremleves (Cream Of Pearl Barley Soup)

Servings: 6
Ingredients:

1 lb Bones, pork and veal
2 ea Carrots; peeled, sliced
1 ea Parsnip; peeled, sliced
1/2 c  Pearl Barley; uncooked
3 tb Butter; clarified
1 tb Flour, all-purpose
1/3 c  Milk, whole
Salt
1/3 c  Heavy cream
1 ea Egg yolks

Cook bones and vegetables in 1 1/2 quarts water for about 2 hours. Keep
skimming the broth to remove scum. Strain. Add enough water to bring the
amount to 1 1/2 quarts again.
Add barley to the broth and cook until it is soft.
Make a roux with butter and flour. Cook the roux over low heat, stirring
constantly, but do not let it become dark. This should be a light roux.
Stir 1/3 cup cold water and 1/3 cup cold milk into the roux and whip until
smooth. Pour into soup and simmer it for 10 minutes.
Puree the soup in a blender or through a sieve. Adjust the salt to
taste. Mix cream with egg yolk and put it in a soup tureen. Just before
serving, pour hot creamed soup over the yolk and cream mixture.

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SWEET And SOUR PASTA SALAD

Servings: 4
Ingredients:

1 pk EDEN Kamut Spirals
15 oz Can EDEN Kidney Beans
-- drained
15 oz Can EDEN Black Beans
-- drained
1    Red pepper; diced
2 bn Green onions; diced
3 tb Dried basil

———————————-DRESSING———————————-
1/3 c EDEN Brown Rice Vinegar
-OR- EDEN Red Wine Vinegar
1/3 c EDEN Extra Virgin Olive Oil
1/4 c EDEN Barley Malt Syrup
1/3 c EDEN Shoyu

Cook Spirals as package directs. Rinse and drain. Add drained beans,
diced red pepper, green onions and basil. Prepare dressing. Mix into
salad and serve.

Prep Time: 10-15 minutes
Cooking Time: 15 minutes

Copyright 1995 Eden Foods, Inc.

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CREAMY TOMATO SOUP

Servings: 4
Ingredients:

1 c  Potatoes; peeled
-- diced and cooked
1 tb EDEN Olive Oil
1/4 c  Onion, diced
1/3 c  Celery, diced
1 c  Mushrooms, diced
1 c  Water
2 c  EDEN CrUShed Tomatoes
2 tb EDEN Shoyu Soy Sauce
1 tb EDEN Barley malt
1 c  EDENSOY, Original
2 tb Dried basil
Salt and pepper to taste

Puree potatoes in 1 cup of cooking liquid, vegetable stock or water.
Set aside. Heat oil and saute onions, celery and mushrooms until onions
are transparent. Add water and simmer until onions are tender. Add
pureed potatoes, crushed tomatoes, shoyu, barley malt, EDENSOY, basil,
salt and pepper. Simmer for 10 minutes. Do not boil. Turn off heat and
allow to cool slightly before serving.

Prep Time: 20 minutes
Cooking Time: 10 minutes
Servings: 4 servings

Copyright 1994 Eden Foods, Inc.

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5 BEAN SALAD

Servings: 9
Ingredients:

1/3 c  EDEN Brown Rice Vinegar
-OR- Eden Red Wine Vinegar
1/2 c  EDEN Extra Virgin Olive Oil
1/4 c  EDEN BarleY Malt
1/3 c  EDEN Shoyu
15 oz Can EDEN Pinto Beans
-- drained
15 oz Can EDEN Black Kidney Beans
-- drained
15 oz Can EDEN Navy Beans
-- drained
15 oz Can EDEN Garbanzo Beans
-- drained
1    Cucumber; peeled
-- cut in lengthwise strips
-- and sliced
10 sm Red radishes
-- cut in half and sliced
2    Stalks of celery; sliced
1 bn Green onions
-- sliced diagonally
1 md Green pepper; diced
1/2 md Bunch fresh parsley
-- chopped fine

———————————-OPTIONAL———————————-
Oregano, thyme, basil, mint

Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by
pouring ingredients into ajar and shaking vigorously or mixing in a
blender. Mix thoroughly with vegetables, beans and herbs. Marinate in
refrigerator for 4 hours or longer. desired and serve chilled.

Prep Time: 15 minutes
Servings: 9 servings

Per serving: 360 Calories;
13g Fat (31% calories from fat); 16g Protein;
47g Carbohydrate; 0mg Cholesterol; 656mg Sodium

Copyright 1994 Eden Foods, Inc.

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EASY BAKED BEANS

Servings: 5
Ingredients:

3 tb EDEN Extra Virgin Olive Oil
1 lg Onion; chopped
3    Cloves garlic; pressed
15 oz Can EDEN Kidney Beans
-OR- Pinto or Navy Beans
1/2 c  EDEN Crushed Tomatoes
1 tb EDEN Barley Malt
1 tb EDEN Shoyu (to taste)
1 tb EDEN Hot Mustard

Heat oil and saute onion and garlic. Place in a casserole dish with
remaining ingredients. Bake covered at 350 F for 20-30 minutes.

Prep Time: 10 Minutes
Cooking Time: 25 Minutes

Per serving: 182 Calories;
9g Fat (42% calories from fat); 6g Protein;
20g Carbohydrate; 0mg Cholesterol; 366mg Sodium

Copyright 1994 Eden Foods, Inc.

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GREEN BEANS IN SPICY MISO SAUCE

Servings: 2
Ingredients:

1/2 tb EDEN Hot Pepperer Sesame Oil
1    Clove garlic
-- minced or pressed
1/2    Onion; thinly sliced
1 c  Green beans
-- (clean and trim ends)
1 1/2 tb EDEN White (Shiro) Miso,
-dissolved in
1/2 c  Water or stock
1 ts EDEN OrganiC Barley Malt
-OR- maple syrup
1 1/2 ts EDEN Mirin
2 ts EDEN Kudzu or arrowroot

In a large skillet, heat Hot Pepper Oil and saute garlic for 30
seconds. Add onion and saute until translucent. Add green beans and
saute for 3-5 minutes. Mix dissolved Miso, Barley Malt, Mirin and
Kudzu or arrowroot together. Add to hot vegetable mixture and simmer,
stirring constantly for about one minute or until thick. Serve as a side
dish or as a topping for noodles.

Prep Time: 10 minutes
Cooking Time: 5-10 minutes
Servings: 2 servings

Copyright 1994 Eden Foods, Inc.

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TRADITIONAL MISO SOUP

Servings: 6
Ingredients:

-----------------------------------DASHI-----------------------------------
6 c  Water
1    Strip EDEN Kombu
1/4 c  EDEN Bonito Flakes
- (may be doubled)
1 sm Onion; sliced in
- very thin half moons
1    Carrot
- cut into thin matchsticks
1/2 c  Bok choy
-- (cut into medium pieces)
-- (use green tops only)
1 tb EDEN Instant Wakame Flakes
1/4    Block fresh tofu
-- cut into small cubes
3 tb EDEN Barley Miso; OR...
-OR- half EDEN Barley Miso
- and EDEN Shiro Miso)
4    Scallions, chopped

Prepare Dashi: Combine water and kombu, bring to a boil. Turn off heat.
Add bonito flakes, stir and cover. Let sit for 5-10 minutes, strain soup
broth and discard bonito and kombu. Add onion and carrots to broth,
simmer 5 minutes. Add wakame flakes and greens, simmer 1-2 minutes and
then turn off heat. Dilute Miso in 1/2 cup soup broth, add to soup. Add
tofu. Garnish with scallions and serve.

Combinations for miso soup are endless. Just remember, for best results
use three vegetables in small amounts and only cook them slightly. Pay
attention to colors as well as complementary flavors.

NOTE: When using EDEN Misos in any recipe, do not boil after Miso has
been added. The beneficial enzymes are destroyed by heating.

Copyright 1994 Eden Foods, Inc.

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Creamy Quinoa Pudding

Servings: 4
Ingredients:

1 c  Eden Quinoa; rinsed
2 1/2 c  Edensoy
-OR- any Eden food beverage
1/8 ts Lima Sea Salt
1 ts Sesame butter or tahini
2 tb Eden Barley Malt Syrup
-OR- maple syrup or honey
2 tb Eden Kudzu; dissolved in...
2 tb Cold water
1 tb Vanilla
1/2 ts Fresh grated nutmeg
-OR- ground cinnamon

Put Quinoa, Edensoy and salt in a saucepan and bring to a boil. Cover and
simmer for 20 minutes. Add sesame butter and Barley Malt Syrup. Mix
well. Add Kudzu, stirring constantly until mixture thickens. Add vanilla
and spices. Top with your choice of nuts or fruit. Delicious warm or
chilled.

Prep Time: 15 min. * Cooking Time: 20 min. * Servings: 4 servings

Copyright 1994 Eden Foods, Inc.

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Barley Stuffed Peppers

Servings: 4
Ingredients:

4 md Pepper green
1 c  Onion chopped
1 T  Garlic clove minced
1/4 t  Thyme, ground
1 c  Barley, dry
8 oz Tomato Sauce, canned
1 oz Cheddar Cheese

cut top and stem off the peppers. clean out seeds and inside ribs. chop
onion into course cubes. cook the barley per box instructions. pre-heat an
oven to 350 degrees. bring water to a boil in a pot big enough to hold the
four peppers. add peppers to boiling water for about 2 or 3 minutes or
until crisp-tender (not soft). stir fry the onions, garlic, and spices over
medium heat for about 7 minutes. grate the cheddar cheese. stir in the
barley, grated cheddar cheese and tomato sauce and mix well then remove
from heat. Place peppers in an 8 inch glass pie dish. fill peppers with
mixture, cover them with foil and bake in the oven for 25 to 30 minutes

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Mushroom Veg Barley Soup

Servings: 8
Ingredients:

3 T  Olive oil
2 c  Onion chopped
1 1/2 T  Garlic clove minced
1/2 t  Thyme, ground
1/2 ea Bay leaf
1 lb Mushrooms fresh
1/2 c  Barley, dry
4 ea Celery stalk
5 md Carrot
96 oz Chicken broth canned
1/4 t  Nutmeg
2 T  Parsley fresh

Clean and quarter the fresh mushrooms. Cut celery and carrots into
1/2 inch pieces. Place oil in a large pot. Add chopped onions; cook
over low heat for about 10 minutes until wilted. Add garlic, thyme
and bay leaf. Add mushrooms and cook for 20 minutes over medium heat,
stirring. Add the barley, celery, carrots and broth. Season with salt
and pepper to taste and the nutmeg. Bring to a boil, reduce heat to
medium low and simmer 25 to 30 minutes or until barley and vegetables
are tender. Skim off any foam that rises to the top. Remove bay leaf.
Stir in the parsely just before serving piping hot. Clean mushrooms
with damp towel never wash in water.

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