Recipes Included On This Page Old-Fashioned Barley Soup Orange Mint Ideas Orzo With Feta, Green Beans, and Tomatoes Orzo With Vegetables and Ham Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Old-Fashioned Barley Soup Recipe By :Encyclopedia of Canadian Cooking Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup hulled barley 3 quarts cold water 2 pounds beef brisket or 1 roast beef bone 1 tablespoon coarse salt 2 carrots -- sliced 1 large onion -- sliced thin 2 stalks celery -- diced 2 leeks -- sliced thin [optional] 1/2 teaspoon thyme 1/2 teaspoon savory 3 tablespoons butter 1 lemon Place barley in a bowl and cover with tepid water. Let soak for 1 hour. (Do not use pearl barley for this soup). Place the cold water, the beef brisket or bone and the coarse salt in a soup kettle. Add the drained barley. Bring to a boil over low heat and skim. Add 1/2 cup cold water and continue to skim. This is important, as here lies the difference between a good-color barley soup and another with a grayish and dirty color. When all the scum has been removed, add the remaining ingredients. Bring to a boil. Cover, leaving a 1-inch opening, and simmer for 3 hours over low heat. Remove the meat. Add 3 tablespoons of butter and the juice together with the rind of the lemon. Do not boil once the butter has been added. Serve garnished with chopped parsley or chervil. From the Encyclopedia of Canadian Cooking by Mme. Jehane Benoit; 1970; ISBN 0-7745-0128-6. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 422 Calories; 35g Fat (73.9% calories from fat); 20g Protein; 7g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 852mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat. * Exported from MasterCook * Orange Mint Ideas Recipe By :Hallie Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) . Orange mint can be used almost interchangeably with regular English Mint, peppermint or spearmint - it is, as usual, a matter of personal taste. Just keep in mind that mint is a powerful flavoring agent. . Try placing a few mint leaves in the bottom of the cake pan before pouring in the batter for a chocolate cake. . Bruise a couple of mint leaves and stir them into a pitcher of orange or apple juice. . Bruise some mint leaves and stir them into the chocolate filling mixture for a chocolate mousse; be sure to remove them before folding in the egg whites. Do the same thing for frozen or refrigerated chocolate pies. . Mint goes well with lamb and also with pork. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Orzo With Feta, Green Beans, and Tomatoes Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces haricots verts -- or green beans 1 cup orzo -- rice-shaped pasta 1 medium onion 2 garlic cloves 3 medium vine-ripened tomatoes 2 tablespoons olive oil 1 tablespoon white-wine vinegar 1 tablespoon chopped fresh flat-leafed parsley leaves 1 cup crumbled feta Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo. Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat. Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well. Source : "Gourmet July 1998" S(Busted by): "Barb at Possum Kingdom using MC Buster & SNT" NOTES : Excellent with most any meat, especially Greek Grilled chicken. Contributed to the FareShare Gazette by Bobbie; 8 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 456 Calories; 15g Fat (29.6% calories from fat); 12g Protein; 68g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 4 Grain(Starch); 1 Vegetable; 3 Fat. * Exported from MasterCook * Orzo With Vegetables and Ham Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 cups orzo 1 medium onion -- chopped 2 chicken bouillon cubes 3/4 teaspoon salt 5 cups water 1/2 pound asparagus -- in bite size pieces 1/4 pound mushrooms 1 10 ounce pkg. frozen peas and carrots Parmesan cheese -- preferably chunk 2 ounces cooked ham or prosciutto -- thin sliced/chopped 1 15 1/2 oz. can red kidney beans -- drained (15 1/2 to 1 2 tablespoons margarine Thirty minute before serving, in 5 qt. Dutch oven, over Medium heat in hot olive oil, cook orzo and onion for 5 minutes. Stir occasionally. Add bouillon cubes, salt and water. Cook for 5 minutes. Stir occasionally. While orzo is cooking, trim asparagus. Slice mushrooms. Add asparagus, mushroom and frozen peas and carrots to orzo. Over High heat, heat to boiling. Reduce heat to Medium. Cook and stir often until liquid is almost absorbed and orzo is tender, but firm. Draw blade of vegetable peeler over block of Parmesan cheese to make thin, wide slices. Can also use cheese cutter. Reserve several slices for garnish. To orzo add ham or prosciutto, kidney beans, margarine and rest of Parmesan cheese. Serve, garnished with reserved cheese. Source : "Good Housekeeping magazine" S(MC formatting by): "bobbi744@acd.net ICQ# 12099532" Contributed to the FareShare Gazette by Bobbie; 8 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 859 Calories; 16g Fat (16.2% calories from fat); 40g Protein; 143g Carbohydrate; 23g Dietary Fiber; trace Cholesterol; 925mg Sodium. Exchanges: 9 Grain(Starch); 2 Lean Meat; 1 Vegetable; 3 Fat.

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