Sunday, August 21, 2011

Hot Barley Luncheon Dish Recipe

Inexpensive, easy to prepare and most satisfying.

1-1/2 lbs. ground beef
1 cup chopped onion
1/2 cup chopped celery
3 T. cooking oil
1/4 t. pepper
Salt to taste
1 t. marjoram leaves
1/2 bay leaf
2 1-lb. cans tomatoes
1 10.5-oz. can condensed cream of mushroom soup
2-1/2 cups water
3/4 cup barley
1/2 cup shopped green pepper
1 1-lb. can peas

Procedure: Sauté ground beef, onion and celery in oil in Dutch oven until well browned. Stir in salt, pepper, marjoram, bay leaf, tomatoes, soup, water, green pepper, barley and undrained peas; mix well. Bring to a boil.
Turn into a 15”x10”x2” (4 quart) shallow roasting pan. Cover with lid or aluminum foil. Bake in a preheated 375 degree oven one hour, 15 minutes or until barley is tender. Serve with a tossed salad.

No comments:

Post a Comment