Homestyle Chicken Barley Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chopped onion
1 cup Sliced carrots
1 cup Sliced celery
1 tablespoon Vegetable oil
5 cups Water
1 can Reduced sodium chicken broth
— (14-1/2 oz size)
1/2 cup Medium QUAKER Barley*
1 teaspoon Thyme — crushed
1 teaspoon Salt (optional)
1/8 teaspoon Black pepper
1 cup Chopped cooked chicken
— (about 1/2 pound)

In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil
until onion is tender. Add remaining ingredients except chicken. Bring
to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or
until chicken is heated through and barley is tender. Add additional
water or chicken broth if soup becomes too thick upon standing.

Eight 1-cup servings.

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 4 cups. Cook onion, carrots and
celery as directed above. Add remaining ingredients except chicken.
Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring
occasionally. Add chicken; continue simmering 5 to 10 minutes or until
chicken is heated through and barley is tender.

Nutrition Information: 1 cup * Calories 130 * Protein 11g * Carbohydrate
13g * Fat 4g * Cholesterol 25mg * Dietary Fiber 2g * Sodium 190mg *
Percent of Calories from Fat: 29%
Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2
Source: Quaker’s Best Barley Recipes Copyright 1992 The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company Electronic
format courtesy of Karen Mintzias

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Popularity: 9% [?]

Title: Peanut Butter Cup Cookies
Categories: Polkadot, Lisa, Desserts, Cookies
Yield: 2 Dozen

1/2 c Peanut butter 1 lg Egg
1/4 c Vegetable oil 1 1/4 c All-purpose flour (or less)
1 c Brown sugar 2 ts Baking soda
1 ts Vanilla extract 24 sm Reese’s Peanut Butter Cups

Preheat oven to 350 F.

Cream together the peanut butter and vegetable oil in a bowl. Add
brown sugar, vanilla, and egg. Beat well.

Add flour (reserve 1/4 – 1/2 cup) and baking soda. Blend thoroughly.
Add enough extra flour so that you can shape dough into balls,
slightly larger than 1-inch. Press a Peanut Butter Cup into each
ball, covering the cup completely, and place on an ungreased baking
sheet.

Flatten with a fork, bake about 10 – 15 minutes or until lightly
browned.

Source: Lisa Clarke, adapted from recipes by Elizabeth Rodier and
Martha Traina

The Chef’s Comments:
“These cookies are a first-time try. I had a recipe from someone at
work, but I accidentally left it there. So I found another recipe and
adapted it. They’re yummy!!” – Lisa

From: Lisa
Date: 11-10-96 (10:06)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

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Popularity: 20% [?]

Title: STRAWBERRY-ORANGE SPREAD
Categories: Christmas, Fruits, Gifts, Jelly
Yield: 4 servings

20 oz Frozen Strawberries; Thawed
1 3/4 oz Fruit Pectin; Powdered, 1 Pk
1 tb Orange Peel; Grated
1/2 c Orange Juice
3 1/2 c Sugar

Mix the strawberries, pectin, orange peel and orange
juice in a 3-quart saucepan until the pectin is
dissolved. Heat over high heat, stirring constantly,
to a rolling boil, about 2 minutes. Add the sugar and
bring back to a rolling boil, stirring constantly,
then remove from the heat. Skim off the foam and
immediately pour into hot sterilized jars or glasses
or freezer containers. Cover tightly and cool to room
temperature. Refrigerate or freeze no longer than 3
months.

Makes 4 half pints of spread.

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Popularity: 18% [?]

Title: Family-Favorite Oatmeal (Lf)
Categories: Diabetic, Low-fat/cal, Breakfast, Fruits
Yield: 6 servings

3 c Hot cooked oatmeal; -cut into small chunks
1/4 c Light brown sugar; 1/3 c Raisins;
1 ts Cinnamon; 2 tb Walnuts; or pecans, chopped
1 md To large apple; at room temp

MMMMM————————PER SERVING—————————–
2 7/8 x *gm Total Fat 4 x *gm Fiber
3/8 x *gm Sat Fat 7 x *mg sodium
171 x *Cals

Stir brown sugar and cinnamon into cooked oatmeal. Add apple chunks,
raisins, and chopped nuts. Serve hot.

From One Meal At A Time by Martin Katahn

Food Wine RT [*] Category 7, Topic 8 Message 358 Sat May 29, 1993
A.ENGLISH [Al DianeE] at 23:13 EDT

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

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Popularity: 10% [?]

Title: ORANGE LEMON FROSTING
Categories: Cakes
Yield: 1 servings

2 ts Orange rind; grated 4 c Conf. sugar; sifted
1/2 ts Lemon rind; grated 1 ts Orange juice; approx.
3 tb Butter 1 ts Lemon juice; approx.
2 Egg whites; unbeaten Orange food coloring
1 ds Salt

ADd orange and lemon rinds to butter and cream well.
Add egg whites and salt and blemns. Add sugar, alternately with
fruit juices, beating until smooth and of right consistency to
spread. Add coloring.
Makes frosting to cover top of 1 8x8x2″ layer and sides of 2 layers.

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Popularity: 4% [?]

1 lb. new potatoes
2 scallions (green onions)
2 tsp. white vinegar
1/2 tsp sugar
4 tsp fresh dill
2 tbsp low cal mayonnaise or sour cream

Makes: 6 to 8 servings

0) Peel potato and dice into cubes. Boil potatoes and add salt.
1) Chop scallions into fine pieces and saute (in olive oil) until browned.
2) Drain water off potatoes. Mix with scallions. Add vinegar, sugar and dill.
3) Mix together, then add mayo (or sour cream).

I got this recipe off of a bunch of fresh dill. To give credit where
credit is due, I think the company name is LittleBear. It is the FRESH
dill that makes this salad…

I also added bacon to this recipe, left out the sugar, and went a little
crazy with the dill. There is no need to measure ingredients for this one!
Hope you like it.

Popularity: 5% [?]

CHEDDAR HARVEST FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
1 tb Dijon-style mustard
2 ts Onion powder
1/4 ts Salt
1 d Ground black pepper
3/4 c Apple juice
1/4 c All-purpose flour
6 oz (1 1/2 cups) shredded sharp
-cheddar cheese
4 c Italian bread cut in 1-inch
-cubes
4 c Assorted blanched
-vegatables, cut in
-bite-size
Pieces

In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over medium
heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue pot;
keep warm. Serve with bread cubes and assorted vegetables. This makes 4
portions (about 2 cups).

From: Steve Herrick Source: Best Recipes Mar/Apr 1991

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Popularity: 4% [?]

Title: Winter Vegetable Pure W/ Sweet Spices Crispy Shallots
Categories: Vegetables, Mine
Yield: 4 servings

1 tb Butter
1 sm Onion, peeled and diced
2 Garlic clove (s)
-peeled and chopped
1 sm Butternut squash, peeled
-seeded and diced
2 sm (or 1 large) acorn squash
-peeled, seeded, diced
2 lg Turnips, peeled and diced
2 Carrots, peeled
-cut in 1″ rounds
1 1/2 c Chicken stock
1/2 ts Dried thyme
1 Bay leaf
1/2 ts Ground cinnamon
1/8 ts Grated nutmeg
1/4 ts Ground ginger
1 pn Cayenne pepper
1 pn Allspice
1 ts Kosher salt
Freshly ground pepper
Lemon juice
1/2 c Heavy cream or
2 tb Butter (opt)

MMMMM————————–SHALLOTS——————————-
3 lg Shallots
Vegetable oil
-or olive oil
-for frying
Salt to taste

In a 3-quart saucepan, melt the butter over medium heat. Add the
onion and garlic and sweat them until translucent, but not browned,
about 5 minutes.

Add the butternut and acorn squash, turnips and carrots. Cover and
sweat for 5 minutes, stirring occasionally.

Add the stock and the thyme, bay leaf, cinnamon, nutmeg, ginger,
cayenne, allspice, salt and pepper. Bring to a boil over high heat,
lower the heat to a simmer and cook for about 30 minutes, until the
vegetables are soft. Stir occasionally.

While the vegetables are cooking, prepare the shallots. Trim off both
ends, cut them in half lengthwise, then thinly slice them lengthwise
to get half moon pieces. Heat inch of oil in a 10-inch frying pan
over medium heat. Fry the shallots in two batches until golden brown
(the shallot should sizzle on contact with the oil), about 30
seconds. Drain on paper towels and salt lightly. The shallots will
get crispier when then cool and may be made a day ahead just cover
them well and keep them at room temperature.

Pure the vegetables in a food processor or blender, adding a little
cream or butter if desired. Season with a squeeze of lemon juice,
then taste and adjust the seasonings. Serve in a shallow bowl
sprinkled with the crispy shallots.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 40-41

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Popularity: 11% [?]

Title: Layered Taco Salad
Categories: Vegetarian, Salads
Yield: 4 Servings

1 cn Black beans (15oz); rinsed
-and drained
4 c Shredded iceberg lettuce
1 md Tomato; seeded and chopped
1 1/2 c Shredded cheddar or Monterey
-jack cheese
1/4 c Sliced pitted black olives
1/4 c Green onion
1 ct Frozen avocado dip; thawed
1/2 c Dairy sour cream
1 cn Chopped green chili peppers
-(4oz); drained
1 tb Milk
1 cl Garlic; minced
1/2 ts Chili powder
Chopped tomato (opt)
2 c Coarsely crushed tortilla
-chips

In a 2 1/2-quart glass salad bowl layer, black beans,
lettuce, tomato, cheese, olives and onions.
For dressing, in a medium bowl stir together avocado
dip, sour cream, chili peppers, milk, garlic, and
chili powder. Spread over top of salad. If desired,
sprinkle with chopped tomato. Cover the surface with
plastic wrap and chill for 2 to 24 hours.
Before serving, toss salad together and serve over
crushed tortilla chips.

Per serving: 561 cal; 24g pro, 37g carb, 40g fat

Source: Cooking for Today, Vegetarian Recipes, 1993
Better Homes and Garden
format by Lisa Crawford

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Popularity: 4% [?]

Title: Rocky Road Candy
Categories: Candies, Chocolate
Yield: 4 servings

6 oz Chocolate chips
1 oz Chocolate, unsweet.
1 tb Butter
2 Eggs
1 1/4 c Powdered sugar
1/2 ts Vanilla
2 c Peanuts, salted cocktail
2 c Marshmallows, mini

Melt chocolate pieces, chocolate and butter in a large saucepan over
low heat, stirring until smooth. Remove from heat.

Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in
chocolate mixture. Stir in peanuts and marshmallows. Drop by
teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in
refrigerator; remove just before serving. Makes about 4 dozen.

Posted by: Debbie Carlson, cooking echo, August 5, 1991

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Popularity: 13% [?]