Vegetables Recipes

1 cup Barley, soaked for 1 hour 1 tsp Toasted sesame oil 1/2 x Onion, diced, optional 1/2 cup Carrot, diced 1/4 cup Burdock roots, sliced 3 cup Water 1/4 tsp Sea salt

* Dry roast the barley in a heavy skillet until it smells lightly toasted. Heat the sesame oil in a saute pan. add the onion, carrot, and burdock, and saute 5 minutes. * Place the barley and vegetables in a large pot with the water an salt. * Cover and bring to a boil. Reduce heat to low, simmer 40 minutes. * Serve in deep bowls.

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4 cup Potatoes, * 2 cup Chicken broth, ** 1/2 tsp Salt 1/4 cup Vegetable oil 1/3 cup Onion, chopped 1/2 tsp Sugar 2 tsp Lemon juice 1 x Pepper, as desired

* * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. * Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. * Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

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1 1/2 lb Lean Ground Beef 1/4 cup Bread Crumbs, Dry 2 tbl Barbecue Sauce 1 x Egg, Lg 1/2 tsp Salt FILLING 1 cup Cheddar, Sharp, Shredded 1/4 cup Bread Crumbs, Dry 1/4 cup Green Pepper, Chopped 2 tbl Water

Combine the meat, bread crumbs, barbecue sauce, egg and salt, blending well. Pat the meat mixture into a 14 X 8-inch rectangle on foil or waxed paper. Combine the cheddar cheese, bread crumbs, green pepper and water and pat the cheese mixture over the meat mixture. Roll up roll fashion, starting at the narrow end. Chill for several hours or overnight. Slice into 6 servings and bake in a shallow casserole in a preheated 350 degree F. oven for 25 to 30 minutes. Serve hot.

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