Poor baby! This is THE family soup for at least 4 generations of my family -- yes, even more than chicken soup, and that is going some for Jews! ;-) Several of our friends have added it to their family cookbooks, too. It's very comforting and filling (and you can make it with your eyes closed). I don't usually put mushrooms in it, but my brother does. Just use your favorite dried mushrooms. I cut the carrots and celery by hand, because I like neat cubes, but my mom and brother use the food processor. My mom adds some beef bouillon powder, but I don't. You do need to make it at least one night before, because it REALLY thickens up. But in case of immediate need, such as yours, go ahead and eat that first bowl thin! Feel better soon. Gellchom's family's vegetable soup About 3/4 lb. short ribs with bones, or any combination of beef and bones; can also add/ substitute chicken necks & backs (your chuck with bone will be fine) 1/2 - 3/4 cup each: dried green peas, dried large lima beans, and dried barley (regular or quick-cooking) dried mushrooms (optional) 2 large carrots, scraped and diced 2 large stalks of celery, scraped and diced salt and pepper Put the meat and bones in a big soup pot and fill with water to about and inch from the top. Bring to a good hard boil. Reduce heat to simmer and skim off scum. Add 1-2 T of salt (I just put in a small handful) and fresh ground pepper to taste. Add dried vegetables, cover, and simmer one hour. Add carrots and celery, cover, and simmer another hour or so. Chill in refrigerator or on porch overnight. Skim off fat. Shred meat and return to soup; give bones to thrilled dog. Correct seasoning and heat. Freezes great and is a good thing to bring to a family at busy times, because it's a complete meal.

Black Forest Cake in the Jel Ring Albums Black Forest Cake in the Jel Ring 6 Photos · Updated 7 years agoBlack Forest Cake in the jel ring Tupperware Recipe number 58/365 Date 21st June 2010 Ingredients 2 Packs Mini Chocolate Rollettes (or twinkies) 300ml Cream 1 can pitted black cherries 12 fresh cherries 1 packet cottees rasperry cold water jelly (or raspberry jello) Method Cut each rollette into 6 equal slices Whip cream in the Speedy Chef Pour Cherries into the Pick a Deli Round to drain the juice Line base and sides of jel ring with rollettes Cover rollettes with cream Take pitted cherries from Pick-a-Deli and place on cream. Repeat with cream and cherries until jel ring is full Place final layer of rolettes on top. Make up jelly in the microwave jug according to the directions on the packet Pour jelly over cake, allowing it to soak through Squeeze seal down on cake and seal, expressing the air. Place in fridge for 30 mins Remove from mould and top with more cream or chocolate ganache and fresh cherries Note: you can use normal jelly jest let it cool a little before pouring over the cake so the rollettes do not become too soft and you will need to set it for 2 hours.

Funny you should mention Barley Salad. I got a small sample bag of figs from Nutsonline.com with my latest order and found a recipe I wanted to try them in and it just happens to be a Barley Salad. -Grainlady ;-) BARLEY SALAD WITH FIGS AND TARRAGON-LEMON DRESSING (source: Ancient Grains for Modern Meals - by Maria Speck) Barley: 2 c. water 3/4 c. pearl barley 1 (2x1-inch) strip lemon zest - optional) 3 peppercorns pinch of fine sea salt Salad, and to finish: 1 lemon 1/4 c. chopped dried figs, preferably Greek or Turkish (4-6) 2 stalks chopped celery, halved lengthwise if large, and cut into 1/4-inch slices (1 cup) 1/2 c. chopped tangy apple, such as Macintosh or Granny Smith (about 1/2 an apple) 2 T. extra-virgin olive oil 2-3 t. honey 1/4 t. fine sea salt 1/4 t. freshly ground black pepper 2 T. finely chopped fresh tarragon 2 T. finely chopped flat-leaf parsley 1. To prepare the barley, bring the water, barley, lemon zest, peppercorns, and salt to a boil in a 2-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the barley is tender but still slightly chewy, 30-40 minutes. Remove from the heat and, if you have time, let sit, covered, for 5-10 minutes. Drain any remaining liquid and transfer the barley to a large serving bowl to cool. Remove the zest and the peppercorns. 2. To prepare the salad, finely grate the zest of the lemon until you have 2 t. zest. Squeeze the fruit to get 2 T. juice (reserve leftover lemon for another use). Place the dried figs in a small bowl and stir in 1 T. of the lemon juice. Set aside. Add the celery, green onions, and apple to the serving bowl. 3. In a small bowl, whisk together the olive oil, the remaining 1 T. lemon juice, the zest, and 2 t. of the h9oney. Season with the salt and pepper. Taste and adjust the seasoning, add more honey if you like, and then stir in 1 T. of the tarragon and 1 T. of the parsley. 4. To finish, add the barley and the plumped figs with any juices to the bowl and stir together. Drizzle on the dressing and toss to combine. Allow to sit at room temperature for 15 minutes for the flavors to mingle. Toss again, sprinkle with the remaining 1 T. of tarragon and 1 T. of parsley, and serve. To get a heat start: Make the barley, as in step 1, ahead of time. The entire salad can also be prepared up to 8 hours ahead. Chill, covered. Bring to room temperature refresh with a bit more olive oil before serving. To vary it: For a more textured dish, you can use whole grain hulled barley, soaked overnight. Or combine 1/4 c. soaked, hulled barley with 1/2 c. pearl barley for a pleasing mixture.

Sure. Sherry is Sheshebop, long time member here, but she doesn't post much anymore. I made this one for my annual soup party a couple of weeks ago and there were no leftovers! Beef Barley Soup (Sherry-Sheshebop) serves 8 1-1/2 lbs. boneless beef chuck 6 cups beef broth 2 cup sliced celery 2 cups sliced fresh mushrooms 1 cup sliced carrots 1 medium onion, chopped 1 tsp. salt 1 tsp. dried rosemary, crushed 1/2 tsp. pepper 1 clove garlic, minced 1 6 oz. can tomato paste-I only use 3 oz 1 cup quick-cooking barley I use regular pearled barley Trim fat from meat, cut into 1/2" cubes, and brown in olive oil. In a Dutch oven, combine the meat, broth, celery, mushrooms, carrots, onions, salt, rosemary, pepper, and garlic. Bring to a boil; reduce heat. Cover and simmer 1-1-1/2 hour or until meat is tender. If necessary, skim fat. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about ten minutes or until barley is done. You could make this in the crock pot, and then when you get home, add the barley and tomato paste and heat for 10 minutes on the stovetop until the barley is done. This soup will also freeze well. Freeze in 1 cup portions for a fast, hot lunch. Just micro for about 5 minutes until thawed and hot Linda