Tips from our test kitchen:
sweet white corn can replace the shoepeg corn. Frozen 16 ounce bags of vegetables can be used instead of the canned vegetables but add 15 min. to the cooking time if used frozen vegetables.

Ingredients
one (15 ounce) can French green beans, drained
one (15 ounce) can shoepeg corn, drained
1 cup sour cream
one medium onion, chopped
one (10 3/4 ounce) can condensed cream of celery soup
8 ounces sharp cheddar cheese, grated
one sleeve Ritz crackers, crushed
half cup (one stick) margarine, melted

Cooking directions.
Preheat the oven to 350° lightly grease a 13 x 9″ baking dish. Layer the green beans and corn in the baking – mix together the sour cream, onion and soup and spend the next over the beans and corn in an even layer. Top with cheese and crushed crackers for the margarine. Overall bake for 30 min.

1. In 3-quaart saucepan, heat oil over medium-high heat. Add pork; season with salt and pepper. Cook 3-5 minutes, stirring frequently until pork is browned.

2. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender and pork is no longer pink in center.

1 cup coarsely chopped unpeeled seedless cucumber
1/2 cup chopped peeled jacama
1/2 cup chopped red bell pepper
1 tablespoon lime juice
1 tablespoon honey
1/4 teaspoon salt
2 seedless oranges, peeled and coarsely chopped
2 chipotle chiles in adobo sauce (canned), chopped
12 oz whole-grain tortilla chips

1. In medium bowl, mix all ingredients except chips.

2. Swerve immediately with chips, or cover and refrigerate until serving time.

Olive oil
1/4 c. almonds, chopped
1 onion, chopped
1 clove garlic, minced
2/3 c. brown rice
1/3 c. barley, washed
2 c. beef broth
1/4 c. white wine
1/4 tsp. basil
1/4 tsp. oregano
Freshly ground pepper
1/4 c. parsley, chopped

Methods:

Stir almonds in oil until lightly browned. Add onions and garlic and cook until limp. Add rice and barley, stir. Add broth, wine, seasonings and parsley. Bring to a boil and reduce heat to simmer. Cover and cook about 45 minutes.

1 c. pearl barley
1/4-1/2 c. pine nuts
3 tbsp. butter
1 med. onion, chopped
1/2 c. minced parsley
1/4 c. minced chives
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3 c. chicken or beef stock
Chopped parsley for garnish

Methods:

Preheat oven to 350 degrees. Rinse and drain barley. Toast pine nuts in 1 tablespoon butter. Remove nuts with slotted spoon and set aside.

Add remaining 2 tablespoons butter to skillet, add onion and barley, stirring until barley is toasted. Stir in nuts, parsley, chives, salt and pepper. Spoon into a 1 1/2 quart casserole. Pour hot stock over casserole and mix well. Bake uncovered 1 hour and 15 minutes. Garnish chopped parsley.

1 1/2 oz. dried mushrooms
2 c. water
1/2 c. barley
8 c. beef stock, bouillon or consomme
Salt to taste
6 tbsp. sour cream (opt.)

Methods:

Wash mushrooms, rinse and soak in 2 cups water several hours overnight before starting soup. Save water. Strain water in which mushroom soaked through cheesecloth. Combine water with rinsed barley, chopped mushrooms and stock. Bring to a boil and simmer, tightly covered, until barley and mushrooms are entirely soft (1 hour or more). Salt to taste. Cool soup slightly before stirring in sour cream.

3 tbsp. olive oil
2 lg. onions, chopped
4 garlic cloves, chopped
3 carrots, sliced
4 celery stalks, chopped
1 red bell pepper, chopped
8 oil-packed sun-dried tomatoes, drained & chopped
2 tsp. drained basil, crumbled
1 tsp. dried oregano, crumbled
6 (14 1/2 oz.) cans (about) beef broth
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 c. pearl barley
1 c. lentils
Salt & freshly ground black pepper
1/4 c. fresh parsley, chopped (optional)

Methods:

Heat oil in heavy 4 quart saucepan over medium-high heat. Add onions and garlic and saute until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes. Mix in 5 cans broth, tomato paste and tomatoes. Bring mixture to boil. Stir in barley and lentils. Reduce heat, simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours. Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley, if desired. 8 servings.

5 tbsp. butter
1/2 c. slivered almonds
1 med. onion, chopped
1 c. pearled barley
1/2 c. minced parsley
2 cans chicken broth
1/4 c. minced chives
Fresh pepper to taste

Methods:

Rinse barley in cold water and drain. Saute nuts in 2 tablespoons butter until golden. Add remaining butter and saute barley and onion until tender. Add remaining ingredients. Heat broth to boiling and pour over barley. Bake at 375 degrees for 1 hour and 10 minutes, uncovered.

1 c. barley (yellow front box)
1 stick butter
3 c. water
1 lg. can mushrooms, drained
3 bay leaves
1 pkg. onion soup mix

Methods:

Brown barley in butter until very brown. Bake for 1 1/2 hours at 325 degrees. Remove bay leafs before serving.

3/4 c. pearl barley
8 c. soup stock
1/2 c. butter
2 onions, chopped
2 carrots, diced
1 turnip, diced (if unavailable, use a large potato)
1 leek, chopped
1/2 c. chopped celery
2/3 c. sliced mushrooms
1 tsp. salt
1/8 tsp. pepper
4 tbsp. sour cream

Methods:

Simmer barley in 1 1/2 cups of stock until tender; add butter gradually. Boil chopped vegetables until tender in the remaining stock, then add the cooked barley and seasoning. When ready to serve, add a dollop of sour cream on top of each serving.

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