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INGREDIENTS

• 2 cups boiling water
• 1 teaspoon salt
• 1/2 cup uncooked barley
• 12 large cabbage leaves
• 1 lb ground beef
• 1 (10ounce)can evaporated milk
• 1/2 cup shredded carrots
• 2 tablespoons chopped parsley
• 1 egg, slightly beaten
• 1/4 teaspoon celery seeds
• 3 tablespoons chopped onions
• 1/4 teaspoon oregano
• 1 1/2 tablespoons ketchup
• 1/4 teaspoon pepper
• 3 tablespoons melted butter
• 1 teaspoon lemon juice
• paprika

DIRECTIONS

1. In a medium stockpot, bring water and salt to a boil.
2. Add barley and cook until tender, approximately 45 minutes depending on type of barley used (refer to package).
3. Drain and set aside.
4. In another stock pot, blanch cabbage leaves in boiling water for 1 minute.
5. Preheat oven to 350 degrees.
6. In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg, and seasonings.
7. Mix thoroughly and divide into 12 even portions.
8. Place each portion on the stem end of cabbage leaf and roll up tightly.
9. Fasten with a toothpick.
10. Place rolls in greased baking dish (13×9x2).
11. Pour remaining milk over the rolls and bake for 30 mins or until cooked through.
12. Turn once halfway through to cook evenly.
13. Heat butter and lemon juice.
14. Pour over rolls and sprinkle them with paprika.
15. Serve.

INGREDIENTS

• 1 lb mushrooms, sliced
• 6 tablespoons butter
• 1 cup chopped onions
• 1 clove garlic, minced
• 2 (10 3/4ounce)cans beef broth
• 5 (10 3/4ounce)cans water
• 3 tablespoons tomato paste
• 3/4 teaspoon salt
• 1 dash pepper
• 1/2 cup pearl barley
• 1 bay leaf
• 1 tablespoon parsley
• 1 1/2 cups diced carrots
• 4 tablespoons sherry wine

DIRECTIONS

1. Saute mushrooms with onions& garlic in butter.
2. Stir in broth, water, tomato paste, salt& pepper.
3. Stir in barley.
4. Simmer 1 hour.
5. Add remaining ingredients& cook 1 hour more.
6. Add sherry last.

INGREDIENTS

• 1/2 cup all-purpose flour
• 1 1/2 teaspoons salt, divided
• 1 1/2 teaspoons ground black pepper, divided
• 1 lbstew meat , cut into 1/2 inch pieces
• 2 tablespoonsoil
• 5 carrots, sliced
• 4 stalks celery, sliced
• 1 medium onion, chopped
• 8 cups beef broth
• 1 teaspoon garlic powder
• 1 teaspoon sage
• 1 teaspoon oregano leaves
• 1 teaspoon thyme leaves
• 3/4 cup pearl barley
• 1 (8ounce)package mushrooms, sliced
• 1 red bell pepper, sliced

DIRECTIONS

1. In a zip lock plastic bag combine flour, 1/2 teaspoon each of the salt and pepper.
2. Add small amounts of meat and shake to coat.
3. Heat oil in a large pot with lid.
4. Add meat, stir and cook until browned.
5. Add the rest of the salt and pepper, carrots, celery, onion, beef broth, seasonings and barley.
6. Cover and cook for 45 minutes.
7. Stir in mushrooms and bell pepper.
8. Cook for an additional 15 minutes.

INGREDIENTS

• 1 (2 1/2lb) chicken, cut into 8 pieces
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butteror margarine
• 2 leeks, sliced 1/2 inch thick
• 2 medium carrots, peeled and sliced 1/2 inch thick
• 2 stalks celery, with leaves,sliced 1/2 inch thick
• 1 medium yellow onion, thinly sliced
• 6 sprigs parsley
• 2 sprigs fresh thymeor
• 1/2 teaspoon dried thyme, crumbled
• 5 whole cloves
• 1/4 teaspoon ground nutmeg
• 4 cupschicken stock or canned chicken broth
• 1 quart water
• 1/2 cup medium pearl barley
• 2 egg yolks
• 2 tablespoons heavy cream
• 2 tablespoons lemon juice
• 2 tablespoons minced parsley, to garnish(optional)
• 4thin lemon slices, to garnish(optional)

DIRECTIONS

1. Sprinkle the chicken pieces with 1/2 teaspoons of the salt and pepper.
2. Set aside.
3. Melt the butter in a large, heavy, flameproof casserole over low heat.
4. Remove from the heat and add the leeks, carrots, celery, and onion, arranging them in a bed.
5. Place the parsley and thyme sprigs on top; then add the chicken, arranging the pieces in a single layer.
6. Sprinkle the cloves and nutmeg over all.
7. Cover and cook over moderately low heat for 10 minutes.
8. Add the chicken stock and simmer, covered, 30 to 35 minutes longer or until the chicken is tender.
9. Remove from the heat and with a slotted spoon, transfer the chicken to a platter.
10. Let cool.
11. Strain the stock into a large saucepan or flameproof casserole, reserving the vegetables and discarding the parsley sprigs, thyme sprigs, and cloves.
12. Skim any fat from the stock.
13. When the chicken is cool enough to handle, remove and discard the skin and bones.
14. Cut the chicken into bite-size pieces.
15. Add the chicken and vegetables to the stock.
16. At this point the chicken stew can be cooled to room temperature and stored.
17. Refrigerate in the covered casserole for up to 3 days.
18. Or freeze in a labeled, 1 gallon freezer bag or freezable container for up to 1 month at 0 degreesF.
19. In a medium-size saucepan, bring the water to a boil.
20. Add the barley and the remaining 1/2 teaspoons salt.
21. Cover and cook for 40 to 45 minutes or until the barley is tender.
22. Drain, recover, and keep warm.
23. Bring the stock to a simmer over low heat.
24. Meanwhile, in a small bowl, beat together the egg yolks, cream, and lemon juice with a fork.
25. Gradually beat a ladleful of the simmering stock into the egg mixture.
26. Then stir the mixture back into the casserole.
27. Cook, uncovered, over low heat, stirring frequently, until slightly thickened-about 5 minutes.
28. To serve, transfer the barley to a large soup tureen or casserole and spoon the chicken stew over it.
29. Garnish with the minced parsley and the lemonn slices, if desired.
30. Serve in soup plates and accompany with pumpernickel bread.
31. Enjoy!

INGREDIENTS

• 1 lb beef stew meat
• 3 onions, chopped
• 6 carrots, diced
• 1 lb button mushrooms, sliced
• 8 cups beef broth(use low sodium if you prefer)
• 1 cup barley
• 1 teaspoongarlic salt
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 dashes Tabasco sauce

DIRECTIONS

1. Remove visible fat from beef and cut into small pieces.
2. Brown meat (in 1 tsp olive oil if desired).
3. Add onions and mushrooms and saute for 10 minutes.
4. Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for at least 2 hours.
5. You can add some water if soup gets too thick.
6. Pour into bowls and serve.