* Crossposted in HOME_COOKING
* Crossposted in COOKING
* Crossposted in GOURMET
* Crossposted in INTERCOOK
* Crossposted in RECIPES
Hello Lynn!
Friday May 16 1997 15:05, Lynn Jennings wrote to All:
 LJ> I need a recipe for Barley and garlic (if there is one) soup.
 LJ> Thanks in advance.
 LJ>        ...Lynn
        Well, I'm not too sure about the garlic in this dish but ... I don't 
know, put some in when it is through, Let me know .
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Herisa ( Barley Stew )
 Categories: Chaldean, Middle east, Ethnic
      Yield: 10 servings
      1 lb Chuck roast
      1 lb Barley
      1 lg Onion-rough dice
      1 tb Salt
      2 c  Chicken broth
           Salt and Pepper to
           Taste
  :       In a five quart oven proof pot ( all metal construction )
  place in cubed chuck roast with bones. Wash the barley until it runs
  clean and add it to the pot, then add the onions and salt along with
  two cups of water. Place into 350 deg. F oven and let cook over
  night, by morning it should be fully cooked, remove bones and with a
  potato masher begin to mash and stir the meat and barley together. At
  this point it will become quite thick, slowly add the two cups of
  chicken broth as the mixture becomes too thick, continue this until
  all the broth is used up and the consistancey is smooth. Place back
  on stove and bring to a boil and adjust for salt and pepper, and then
  serve in deep bowls. Herisa is normally used for breakfast but can be
  used for any meal, especially on a cold day, it is a very warming and
  filling dish.
  Note: A CrockPot can also be used to make this dish, it is simple and
        hearty, and very pleasant tasting once you get past the way it
        looks.
  Enjoy,
  /r
  Steve
MMMMM
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             /r
            Steve
        " The ICEMAN "
            --o--
       Net 202, HUB 1500
   San Diego, California. -= USA =-
E-Mail: steve.haisha@worldnet.att.net
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