Directions: |
Directions:In large skillet, sauté the onion, barley and nuts in butter till barley is browned lightly. Stir in parsley, green onions, salt and pepper. Transfer to greased 2 quart baking dish. Stir in broth and bake uncovered 350 degrees 1 – 1 ¼ hr. till liquid is absorbed. May sprinkle with additional parsley. |
Personal
Notes: |
Personal
Notes: A Gourmet is just a glutton with brains. Author unknown.
A Country BBQ, Winter in Spring Time, Gather Round – It’s Christmas Everywhere,
Hooray for the Red, White and Blue, California Cuisine, A Country Gathering, Cajun Country Callin’, Summer Solstice.
These are a few of the many themes from our Gourmet Group. Les and Ruby were
members of the “original group” which started in the fall of 1979. All of the 22 members were interested in sharing their cooking knowledge and skills as well as the socialization and hospitality. Gourmet met monthly and two couples would be the hostesses and plan the menus and were also responsible for preparing the main entrée. Calories were rarely counted nor were the bottles of wine.
Everyone always looked forward to Gourmet. We knew the food would be wonderful and the conversation would be stimulating and never boring. In fact, it was during one of these conversations that Les and Lyle discovered they had both had the same hired man
years before. Enough said.
Les and Ruby were an integral part of this group. We had many gatherings on the farm
and at their home in Audubon. This group covered several generations and Lyle and I admired Les and Ruby – we hope that younger people will want to be with us
as much as we enjoyed and wanted to be with Les and Ruby.
There are many recipes that as I prepare I think of Les and Ruby. We share the fondness
for couscous, barley and wild rice so here is one of my favorites with Barley I would like to share.
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This recipe for Nutty Barley Bake is from