Barley Raisin Cookie

Barley Raisin Cookie

All Recipes, Dessert

Barley Raisin Cookie

Just the right amount of sweet.
Print Recipe Pin Recipe
Course Dessert

Ingredients
  

  • 1/2 Pound (2 sticks) margarine or butter, softened
  • 1 Cup firmly packed brown sugar
  • 1/2 Cup eggs
  • 2 granulated sugar
  • 1 Teaspoon baking soda
  • 1 1/2 Cups BARLEY flour
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon salt
  • 3 Cups BARLEY flakes
  • 1 Cup Raisins

Instructions
 

  • Heat oven to 350 F.
  • In large bowl, beat margarine and sugars until creamy.
  • Add eggs and vanilla; beat well.
  • Add combined flour, baking soda, cinnamon and salt; mix well.
  • And oats and raisins; mix well.
  • Drop dough by rounded tablespoonfuls onto non-greased cookie sheets.
  • Bake 10 to 12 minutes or until light golden brown.
  • Cool 1 minute on cookie sheets; remove to wire rack.
  • Cool completely. Store tightly covered.
Rock’m Sock’m Chili

Rock’m Sock’m Chili

All Recipes, Soups

Rock’m Sock’m Chili

It’s a fast, flavorful, and guaranteed kid pleaser! Serve this fiber-rich chili with cornbread and carrot or celery sticks.
Print Recipe Pin Recipe
Course Lunch, Main Dish
Servings 8

Ingredients
  

  • 2 Teaspoon vegetable oil
  • 1 Pound ground beef, turkey, or chicken
  • 1 Cup coarsely chopped onion
  • 1/2 Cup PEARL BARLEY
  • 1 28oz. Can cut tomatoes
  • 1 Cup water
  • 1-2 Tablespoon chili powder
  • 1/2 Teaspoon salt
  • 2 15oz Can pinto or red beans
  • grated cheese or tortilla chips for garnish

Instructions
 

  • Heat oil in dutch oven or heavy 4 to 5 quart pan over medium heat.
  • Add ground beef and onion.
  • Cook, stirring frequently, until beef is no longer pink.
  • Add barley, tomatoes, water, chili powder and salt.
  • Cover and cook 30 minutes over medium low heat.
  • Add undrained beans and continue to cook 15 to 20 minutes to blend flavors and finish cooking barley.
  • Serve in bowls topped with grated cheese or crumbled tortilla chips, if desired.
Beef and Barley Soup

Beef and Barley Soup

All Recipes, Soups

Beef and Barley Soup

A simple and hearty soup that will warm and fill you up.
Print Recipe Pin Recipe
Course Lunch, Main Dish
Servings 4

Ingredients
  

  • 12 Ounce boneless beef chuck roast, cut into 1/2 inch pieces
  • 4 Cups water
  • 1 10 1/2 oz. Can condensed French onion soup
  • 1 Cup shredded carrots (2 medium)
  • 1/2 Cup regular BARLEY
  • 1 Teaspoon dried thyme or oregano
  • salt and pepper to taste

Instructions
 

  • Lightly coat a large skillet with nonstick cooking spray.
  • Heat skillet over medium heat.
  • Brown meat in hot skillet; drain off fat.
  • In a 3½ to 4½ quart slow cooker combine meat, water, soup, carrots, barley and thyme.
  • Cover and cook on low-heat setting for 7 to 8 hours (3½ hours on High).
  • Season to taste with salt and pepper.
Bavarian Barley Stew

Bavarian Barley Stew

All Recipes, Soups

Bavarian Barley Stew

A rustic stew with a kick.
Print Recipe Pin Recipe
Course Breakfast
Servings 6

Ingredients
  

  • 1/2 Pound medium or spicy bulk pork sausage
  • 3/4 Cup PEARL BARLEY
  • 2 Cups coarsely shredded cabbage
  • 1 Cup sliced carrot
  • 1 Cup sliced celery
  • 1/2 Cup cup chopped onion
  • 1 Leaf bay leaf
  • 4 Cups chicken broth
  • 1 Cup water
  • 2 Cans (14 1/2 oz. each) stewed or diced tomatoes
  • 2 Tablespoon prepared mustard optional
  • - toasted croutons, for garnish

Instructions
 

  • Brown sausage in Dutch oven or large, heavy saucepan.
  • Drain any excess fat from sausage.
  • Add remaining ingredients, except mustard and croutons.
  • Cover and simmer 1 hour or until barley and vegetables are tender.
  • Stir in mustard, if desired.
  • Remove bay leaf before serving.
  • Pass around croutons for garnish.
Barley Soup Mix

Barley Soup Mix

All Recipes, Soups

Barley Soup Mix

Prepare a mix of dry ingredients in this do-it-yourself recipe.
Print Recipe Pin Recipe
Course Lunch, Main Dish
Servings 4 Cups

Ingredients
  

  • 1/4 Cup PEARL BARLEY
  • 1/4 Cup green split peas
  • 1/4 Cup red lentils
  • 4 Cubes beef or chicken bouillon cubes, crushed
  • 2 Teaspoons cornstarch
  • 2 Teaspoons instant onion flakes
  • 2 Teaspoons parsley flakes
  • 1/2 Teaspoons dried basil, crushed
  • 1/2 Teaspoons garlic powder
  • 1/4 Teaspoons tsp dried thyme crushed
  • 1/4 Teaspoons black pepper

Instructions
 

Directions

  • Put barley, split peas and lentils in plastic bag.
  • Place remaining ingredients in plastic sandwich bag; seal and place pouch of seasonings in bag with barley.
  • Seal and attach directions for use.

To Use

  • Rinse barley mixture in strainer.
  • Place barley mixture in kettle with contents of seasoning packet, 5 cups water and 1 tbsp. butter.
  • Bring to boil.
  • Reduce heat, cover and simmer about 1 hour and 15 min. or until barley, peas and lentils are tender.

Variations

  • For heartier soup, add ham, kielbasa, chicken or turkey to cooked soup and heat thoroughly before serving.
  • For a fun gift idea, wrap this package of home-made soup mix in cellophane and decorate with a pretty ribbon. Remember to include a note card with cooking directions!