Barley-bean Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Dried lima beans,
2 lbs: Plate flank,
2 1/2 quart: Water,
1/4 cup: Pearl barley,
2: Onions, diced
2 tsp: Salt,
1/2 tsp: Pepper,
2 tbsp: Chopped parsley,
Directions:
Soak the beans overnight in water to cover. Drain. Cook the meat
in the water for 45 minutes. Add the barley, onions and beans. Cook
over low heat 1 1/2 hours. Add the salt, pepper and parsley. Cook 10
minutes, or until the meat and beans are tender. Serves 6 to 8.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger
Published by Bantam Books, Inc.
(c) 1958 Recipe formattedfor MasterCook II by: Joe Comiskey
JPMD44A
on 03-09-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp
in the water for 45 minutes. Add the barley, onions and beans. Cook
over low heat 1 1/2 hours. Add the salt, pepper and parsley. Cook 10
minutes, or until the meat and beans are tender. Serves 6 to 8.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger
Published by Bantam Books, Inc.
(c) 1958 Recipe formattedfor MasterCook II by: Joe Comiskey
JPMD44A
on 03-09-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp