I-1J2Ib. ground
One 28-0z. can tomatoes, UD-
drained
1 cup chopped om
1 cup chopped celery
1 6-0z. can tomato paste
1fl cup Pear ed B�
1-11/2 teupooDl
1-1/2 teaspoo oregaae,
lea cushed
1 clove prlic
1/4 teaspoon pepper
Brown meat in large skiDet; .
drain. Add remaining in­
lI'edieots; mix U. Qwer; sim­
mer about SO to 60 miD es or
until ley is tender, tirring 00-
°onally. 8 servings.
• ote: to .rubstitute 2/3 cup
Quiclc Pearled Barley, MenGe
cooldn tinu to 30 minutes or
unIiJ barley is tender, .stininI oc­
casioMlly.
HARVEST BARLEY STEW
2-lb. beef stew meat, cut into
I-inch cubes .
2 tab . Px1ns vegetable oil
1 cup chopped onion
2 sliced carrots
One 16-ozo c n whole
tomatoes .
o e B-oz, can tomato sauce
-lcup er. '
. 1/2 cup Pear Jed Barley
1 teaspoon sale
1!l teaspoon til e leaves
1 bay leaf
1 clove garlic, Crushed
In 4-quart �uce.p or Dutch
oven, brown ste meat and .
onion in oil. Add remaining in­
gredients; mix U. BriDg to a
boil. Reduce heat; simmer .
coeered, abo I-1f1, hours or
until . tender, stirring oc-
. ooaIIy. 8 l-cup °
·Note: Or substitute 314 cup
Ouic Pearled Barley. Add
Quick Barley after ew sim­
mered 1 hour. Continue sim­
meriDg 20 to 30 minutes or UDtil
meat is tender.
n poultry season- Remove chicken broth. Cool
chicken. Rem ve meat from
bones; return eat to broth.
dd carrots, celery and mush­
rooms. Cover; immer 20
minutes or until t der, stirring
occasionally. About 12 I-cup
. I serviap.
-Note: to subsitule 3/4 cUp
quicIc PetI1kd &uIey, Gild lHWy
with ctUrOts, celery tI1Id mush­
rooms. P10ceed as t:edpe directs.
REA TY CHIC E
BARLEY SOUP
2-1/2 to 3 lb. chicken or
turkey parts
2·qt. ter
1 medium onion, chopped
1/2 cup Pearled Barley41
2 table poons chopped
parsley
2 teaspoons salt ( . onal)