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Menu Plan for Winter II: Week 6, Sunday

Beef Barley Soup
Oatmeal Biscuits

Cooking time:  70 minutes for menu       Cooking schedule: see below for instructions

            I used fresh, Italian flat beans in this soup.  They're available here during the winter but I don't know if or when they are available in other markets.  Use frozen, without sauce, if you can't get fresh. Allow an additional 3 - 5 hours if you make your own stock, to cook and cool it; best to make it the day before.  You can get something from the bakery rather that the biscuits... Or just have fruit.

Beef Barley Soup

Total time: 60 minutes
    This was one of my favorite soups as a child, though I ate the condensed, canned version, not home made.  This is ever so much better. The recipe calls for canned beef stock, but if you would like to make your own, (I did) that recipe is below.  There will be enough soup for 2 meals - cook once, eat twice.

Beef Barley Soup Ingredients:

 Instructions:

Beef Stock

  Time: at least 2 hours, 4 - 6 is better, plus chilling time
     It's best to make this the day before using, to allow ample time for chilling so you can remove the fat. You can leave this simmering on the stove top for hours.  Make more, divide into 1 cup portions and freeze it.  Or reduce it, to concentrate the flavors, and freeze in ice cube trays, then put into freezer bags.

 Ingredients:

 Instructions:

Oatmeal Biscuits  

Total time: 20 minutes
     if you don't have oatmeal you can substitute 1/2 cup chopped nuts or 1/3 cup more flour.  Like most biscuits, these are best eaten warm from the oven, slathered with butter.  Remember: oatmeal is good for you!

Oatmeal Biscuits Ingredients:

 Instructions:

Note:  For those not familiar with baking powder biscuits - they are light and wonderful eaten with melted butter while still hot from the oven.  They resemble hockey pucks the next day so don't bother to save the leftovers... Although you could crumble them and serve them with sausage gravy for breakfast....

Cooking Schedule: 60 minutes longer for stock
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
large skillet, soup pot, medium bowl, pastry cutter,
rolling pin, baking sheet
If making stock:
Earlier in the day or the day before:
Brown meat well
Add water, vegetables, cover, simmer
When done, strain and chill
Remove fat before using
Dinner:
Heat 6 cups of stock
Brown beef if raw
Chop onions, add to stock
Slice celery, add to stock
Cut carrots, add to stock
Cut fresh beans, add to stock
If using frozen beans, rinse / hot water, cut if needed

Add beans to stock
Drain tomatoes, adding juices to pot
Chop tomatoes, add to pot
Add barley, herbs to pot
Cut beef if left from stock
Add beef to pot
Add more stock or water as needed
Cover, simmer
20 minutes before serving:
Stir soup, check, add stock or water if desired
Turn oven on, 450F (225C)
Mix lemon, milk, set aside
Put dry ingredients in bowl
Cut in butter
Add just enough milk to pull it together
Knead lightly
Cut into biscuits, bake
When biscuits are light brown remove
Serve soup and biscuits