Post by selene on Oct 29, 2015 15:35:56 GMT
| Beef Barley Soup 2 quarts water. Soup bone with the meat on. 1/2 cup celery tops. 1 TBSP salt. 1/2 tsp pepper. Two 1/2 cups uncooked barley. 3 cups coursely chopped cabbage. 1 cup sliced celery. 2 cups sliced parsnips. 2 cups thinly slice onions. 1 can 12 oz tomato paste. | Combine water, bone and celery tops. Bring toward boil and cover lightly and simmer for 2 hours. Remove bone and chop meat. Stir in barley and chopped meat and cook 30 minutes. Add remaining ingredients and simmer for 30 minutes or until veggies are tender. |
| Corn Bread 2 eggs. 2 cups buttermilk. 3 tbsp shortening melted. 1/2 tsp salt. Two 1/2 cups cornmeal. 1 tsp baking powder. 1/2 tsp baking soda. | Beat eggs, add buttermilk and melted shortening; mix well. Mix dry ingredients add egg mixture. Beat until smooth pour into greased pan\bake around 375° F, for about 25 minutes and serve hot. |