| Chicken Barley Stew |
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| 4 or 5 boneless, skinless chicken breasts 1 1/4 C uncooked barley 9 C water 2 Tbsp. lemon juice 1 med onion, sliced 1 tsp ground celery seed 1 C sliced celery |
1 C sliced carrot 2 T parsley 1 Tbsp chicken boullion (optional)* 2 tsp Mrs. Dash 1/4 tsp pepper 5 or 6 small red potatoes quartered (optional) 1 C frozen mixed vegetables (optional) |
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Place chicken, ground celery seed , water and onion into large pot. Cover, bring to boil, reduce heat, simmer for 1 hour. Remove chicken and break into bite size pieces, return to pot and add barley, simmer for 1/2 hour. Add celery, carrots, potatoes, lemon juice and seasonings. For variation you can also add 1 cup frozen vegetables at this time. Cover and simmer for 1/2 hour. Serving size: 1 1/2 Cup. *You could replace some of the water with chicken broth instead of using boullion. |
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One of my favorite cooking books is ‘from Amish and Mennonite Kitchens’. Here’s a winner of a cake recipe I’ve made at least a dozen times already - a big hit everywhere I bring it:
Moist Chocolate Cake:
2 cups flour, sifted
2 cups sugar
3/4 cups cocoa
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/2 cup oil
1 cup hot coffee
1 cup milk
2 eggs
Mix together the first 6 ingredients, make a well in the center of the dry ingredients and add the rest of the ingredients - Beat just enough to mix well (still lumpy)
Pour into greased 9x13 cake pan and bake 35 min at 350’
I use their frosting suggestion for the icing - it’s like fudge!
Quick Caramel Frosting:
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
1 3/4-2 cups confectioner’s sugar
(I always add a scant cap full of vanilla)
Melt butter in saucepan - Add brown sugar and cook over low heat for 2 minutes-stirring constantly.
Add milk and continue stirring until mixture comes to boil
Remove from heat and cool a bit - Add sugar (optional vanilla)until frosting is to spreading consistency