Recipes Included On This Page Doug's Barley Bake Doug's Yellow Split Pea Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Doug's Barley Bake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pot barley 2 cups good chicken stock 1 green pepper, seeded and chopped 1 onion chopped, medium fine 1/2 lb fresh mushrooms, chopped 2 stalks celery, chopped 2 hot red peppers, red jalapenos, or scotch bonnets, seed & chop (or to taste) 1 tablespoon ginger, chopped 2 cloves garlic 1 cup cooked ham, chopped 1 tablespoon Lea & Perrins Worcestershire Sauce added to stock Place all veggies in a good sized frying pan with 1 tablespoon olive oil and simmer until veggies are fragrant but not cooked to death. Add the ham on top of veggies, salt, freshly ground black pepper over all, then add the stock. Let this all return to simmer, then add barley. Mix this all around; place in a casserole dish with a cover; place in a pre heated 350F oven and cook for 35 minutes. Check for doneness of the barley and leave it longer, if needed, to soften barley. We thought it was pretty good, and I will do that one again! Non-chile heads can leave out the chiles! BUT, it will not taste as good!!! Cheers, Doug in BC Contributed to the FareShare Gazette by Doug; 13 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 9 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Doug's Yellow Split Pea Soup Recipe By :<dougandmarie@home.com> Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces yellow dried split peas, picked over and rinsed 1 small yellow onion, chunked 1 medium carrot, chunked 3 stalks celery, chopped 1 jalapeno chile, chopped 1/4 teaspoon savory 1/2 bay leaf 8 cups cold water or chicken stock 1 cup finely chopped ham 1/4 cup chopped celery leaves 2 tablespoons lemon juice 1/2 teaspoon Jim Campbell's smoked hab powder, OR 2 chipotles, minced salt and freshly ground pepper to taste In a large soup pot, combine the split peas, savory, bay leaf and half the stock, start to boil. Place 2 cups of stock (or water) in a blender and add the onion, carrot, celery and chile, and spin this until well mixed, and the veggies are small pieces, then add this to soup pot. Turn to simmer and partially cover, and let this go for about an hour, checking for liquidity once in awhile....do not let get too dry. Add ham, lemon juice, smoked hab powder(or chipotles) and let cook for another half hour or more, adding water if needed. This is a thick pea soup and the flavor is wonderful, smoky and rich. For <snip> vegans add about half a lb of tofu, cut into small pieces. I also had some gnocchi which I added as well. With this, Marie made Judy Howle's recipe of Chile Cheese Squares.....anyone want this recipe, ask Judy, or me. It is also tremendous. Doug in BC; originally posted to Chile-Heads Digest V7 #290 Contributed to the FareShare Gazette with permission from Doug <dougandmarie@home.com>; 15 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 9 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.