Monday, August 1, 2011

Lughnasadh Recipes...

Beef Barley Soup
2 quarts water
soup bone with the meat on
1/2 cup celery tops
1TBSP salt
1/2 tsp pepper
1/2 cup uncooked barley
3 cups coursely chopped cabbage
1 cup sliced celery
2 cups sliced parsnips
2 cups thinly slice onions
1 can 12 oz tomato paste

Combine water, bone and celery tops
Bring to boil and cover lightly.  Simmer for 2 hours
Remove bone and chop meat
Stir in barley and chopped meat. Cook 30 minutes
Add remaining ingredients and simmer for 30 minutes or until veggies are tender

Perfect Corn Bread

  • 1 cup sifted all-purpose flour                      
  • 1/4 cup sugar
  • 4 teaspoons baking powder                          
  • 3/4 teaspoon salt
  • 1 cup yellow corn meal                              
  • 2 eggs
  • 1 cup milk                                          
  • 1/4 cup shortening
Sift flour with sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and shortening. Beat with rotary or electric beater till just smooth. (Do not overbeat.) Pour into greased 9x9x2 inch pan. Bake at 425 degrees for 20 to 25 minutes.

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