ixture just as you would for gravy.
This will make
Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.
he quinoa under running water for 60 seconds, until water runs
nd oyster sauce and saute for 30 seconds. Remove from the
Bring to just below boiling point and pour over first mixture. Keep in a container that doesn't absorb odors.
This will keep for weeks and will stay crisp.
Especially good for Thanksgiving and Christmas.
Microwave bacon for about five minutes (cover with
Sift together flour, sugar, baking powder, soda and salt. Add dates, walnuts, cranberries and orange rind.
Beat eggs. Add buttermilk and salad oil. Mix well and add to flour mixture.
Mix well and pour into well greased tube pan. Bake 1 hour at 350\u00b0.
Preheat oven to 425 for cornbread.
Place stick of
For the marinated chicken, process all
crew top jar combine vinegar, salad oil, sugar and celery seed
Mash potatoes.
Put in butter, pineapple, cinnamon and 1 cup marshmallows; stir together.
Bake for 1/2 hour at 300\u00b0, then put 1 cup marshmallows on top for the remaining 15 minutes.
Should be golden brown.
I usually double for Thanksgiving.
Place vegetables and tuna in salad bowl. Sprinkle with salt and
ike Yukon Gold potatoes for this particular recipe --
he dressing and prepare the salad.
For the dressing: Combine the
Marinate pork chops in salad dressing for 3 hours, turning occasionally.
Remove chops from marinade.
Brown chops on both sides in oil over medium heat.
Sprinkle with salt and pepper. Return browned chops to marinade in baking dish.
Layer potatoes and onion over chops.
Dot with butter.
Drizzle with remaining 2 tablespoons dressing.
Sprinkle cheese over top.
Cover with foil. Bake at 375\u00b0 for 1 hour and 15 minutes or until potatoes and chops are tender.
Makes 4 servings.
alf mashed. Let the salad stand for about 2 hours to absorb
Mix the dressing. Mix the salad ingredients and toss with dressing to coat. Serve with toasted pita bread.
Optionally, include a cucumber either sliced (I peel leaving stripes of green and then slice, looks pretty). Can substitute pimento stuffed salad olives. For best results use sheep's milk feta.
ecans to coat surface. Refrigerate for at least 2 hours, or
In food processor, grind up roast beef.
Toss with other ingredients.
Easy to chew for youngies or oldies.
Put in jar and shake well.
Refrigerate.
This salad dressing is not tart.
Especially good on pasta salad or mixed green salad.