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Ingredients: 6 Cup(s) Dried Thyme 2 Teaspoon(s) Dried basil leaves 2 Pound(s) Boneless lamb, cut into 3 Cloves garlic, crushed 1 Cup(s) Finely diced red onion 2 Tablespoon(s) Safflower or canola oil Directions: 1>. Place the water, salt, lamb and garlic in a 4-quart heavy, covered saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours. 2>. Remove all from the pot, reserving the broth. Remove the fat from the broth and add enough water to make six cups. 3>. Place the barley in a grain grinder and grind very coarsley. You want something like groats or bulgar wheat in terms of texture. 4>. Stir the olive oil into the barley groats and place in the pan. Return the meat and broth to the pan and bring to a light boil. 5>. Simmer, covered, for 25 minutes or until the barley is soft and tasty and the liquid is absorbed. 6>. Serve with crusty Italian bread or with pita bread. ~ Jeff Smith "The Frugal Gourmet"
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Begin by breaking the bread into suitable sized pieces and place them in a bowl. Pour over the milk then give the mixture a good stir Acadian bread pudding Heat oven to 350. Put bread in a 9 x 13 baking dish, which has been greased. Beat eggs and sugar on high speed for 3 to 4 minutes. Add nutmeg and cinnamon, lower mixer speed and add milk then oleo. Pour milk-egg mixture over bread and allow bread Apple and raisin bread pudding In a 2 quart casserole that has been sprayed with a non-fat cooking spray, combine bread cubes, apples, and raisins, set aside. Combine milk, Egg Beaters, sugar, liquid Butter Buds, vanilla, cinnamon, and nutmeg, pour over bread mixture. Bake 350 Hamburger barley vegetable soup In 5-quart Dutch oven, brown ground beef (I use extra-lean): drain. Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Tip: Flavor improves i