| Barfield Potato Salad |
8 x red potatoes (peeled, quartered and boiled)
6 x hard boiled eggs (chopped)
6 tbl prepared mustard
1/4 cup ranch salad dressing
1/4 cup mayonnaise (or enough for desired consistency)
1/4 cup dill pickle relish, drained
1/2 cup sliced olives, drained
1 sm white onion diced
salt and pepper to taste
2 x dill pickles (quartered)
olives (sliced in half)
2 x eggs (hard-boiled)
* Mash cooked potatoes to a chunky state.
* Combine all ingredients and mix well.
* Place in a serving bowl and smooth out the top.
Slice the eggs into thin slices, in the shape of overlapping fans (one on top of the other).
* Place in the center of the bowl.
* Quarter the pickles and place evenly in a circle around the eggs.
* Place a half of an olive between each pickle.
* Sprinkle all over lightly with paprika.
* Chill before serving.
| Barley and Almond Stuffed Squash |
1 med Acorn squash or other
winter squash of a similar size
1/3 cup Almonds chopped
1 tbl Olive oil
1 1/2 cup Onions chopped
1/2 tsp Thyme
1 cup barley cooked
1 tbl Tamari soy sauce
* Cut the squash in half lengthwise. Discard the seeds and membrane and place the squash cut-side down on a lightly oiled baking dish. Bake at 350 degrees until the squash is still firm, but tender enough to easily scoop out with a spoon, about 45 minutes.
* After the squash has been baking about 25 minutes, place the chopped almonds in a pie tin or another small ovenproof container and bake until they turna toasty light brown (10-15 minutes). Check boththe almonds and the sqash occasionally so you will know when they are done.
* Heat the olive oil in a large skillet. Add the onions and the thyme.
* Saute over low heat until the onions are well done. Add the cooked barley, tamari, and toasted almonds to the sauteed onions.
* Using a small spoon, scoop bite-sized chunks out of the cooked squash, leaving enough flesh around the shell so that it stays strong enough to hold its shape. Add the scooped out squash to the barley mixture. Mix well. Fill the empty squash shells with this mixture, mounding it as high as possible.
* Place the stuffed squash in a baking dish. Cover with aluminum foil and bake at 350 degrees for about 20 minutes.
| Lentil Shepherd's Pie |
2 1/2 cup Of water
1 cup Lentils
1/2 cup Barley
1 1/2 cup Vegetable broth
2 lrg Diced carrots or any veggie that you chose. Frozen mixed veggies work well too.
2 lrg Chopped onions
1 cup Chopped mushrooms
1 can (28-oz) tomatoes, chopped (reserve liquid in case you need to add extra later)
2 x To
3 x Cloves garlic, crushed
2 tbl Flour
2 tsp Parsley
6 x Potatoes cooked and mashed (with water or soy milk for VEGAN or with evaporated skim milk for LACTO-OVO)
Salt and pepper
* To Zoe Sodja who was looking for a vegan shepherd's pie recipe. This is one I make all the time, even my kids will eat it and that's saying something.
* Bring water to a boil, add lentils and barley. Cover and simmer for 30 minutes until water is absorbed. Heat broth in dutch oven, add garlic, carrot or other veggies and onion and cook until tender. Add tomatoes, mushrooms and spices and cook for 5 minutes. Mix flour with a little bit of water and add to the mixture. Stir and cook over low heat until thickened adding some of the reserved tomato liquid if necessary. Add barley and lentils and combine well. Top with mashed potatoes and sprinkle with salt & pepper, cornflake crumbs or whatever you wish and bake at 350 degrees for 30 minutes (45 minutes if made ahead and at room temp.)
* This recipe feeds 6 to 10 people, depending on whether you have a salad with it. You can also divide it among 3 or 4 containers and freeze for later.
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