| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 1/4 |
c |
Diced onions |
| 1/4 |
ts |
Salt; (I think the salt is not necessary) |
| 1 |
cn |
(14 oz) sliced mushrooms |
| 1/2 |
c |
Barley |
| 1 |
cn |
Chicken broth; (13 3/4 oz) or chicken broth powder to taste |
INSTRUCTIONS
Source: Miriam of Givat Sharett contributed to the Connections English
monthly Beit Shemesh magazine
Melt margarine in 1&1/2 quart casserole. Add onions and cook until wilted.
Add broth to measuring cup and add liquid from mushrooms until total liquid
measures 2 cups, and add to onions. Add mushrooms, barley and salt(?). Bake
uncovered at 350 fahrenheit, stirring several times, for 1 hour. Cover very
tightly and bake 1/2 hour more. Notes: I always double this recipe. I am
generous with the onions, mushrooms and chicken powder flavoring and it
goes like wildfire.
Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@gezernet.co.il> on
Oct 27, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”