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Category:Soups - Author:N/A- Contributor:
LENTIL BARLEY SOUP
Ingredient:


  • 1/4 c. margarine
  • 3/4 c. chopped celery
  • 3/4 c. chopped onion
  • 6 c. water
  • 3/4 c. lentils




Direction:

Saute in large stewing pan margarine, celery, and onion. Add water and lentils. Cook 20 minutes. Add:



  • 1 qt. tomatoes
  • 1/2 tsp. garlic salt
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 3/4 c. barley or brown rice
  • 1/2 tsp. rosemary


Simmer 45-60 minutes. Add 1/2 cup shredded carrots. Cook 5 minutes more. Serves 6.

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Pick of the Week
Title:CREAMED CUCUMBERS - Author: N/A - Contributor:
Ingredient:

  • 4 lg. cucumbers

  • 1/2 to 1 pt. sour cream

  • 5 tbsp. mayonnaise

  • 1 to 1 1/2 c. water

  • 1/4 c. vinegar

  • 2 to 3 tbsp. sugar

  • 1/4 c. cream

  • Onion slices (optional)




Direction:
Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix water, vinegar and sugar to taste. Add cream. Beat in sour cream and mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a day before serving.
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