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1 tb SALAD OIL 3/8 lb GREEN BEANS, CUT IN HALF
1 ea LARGE ONIONS 5 oz FROZEN PEAS
1 ea MEDIUM GREEN PEPPERS 1/4 ea HEAD CAULIFLOWER, SEPARATED
1/4 c BARLEY 1 tb LEMON JUICE
1/2 ea ENVELOPE, BEEF BOUILLON 1/2 ea CLOVE OF GARLIC
1 ea LARGE CARROTS, CUT IN CHUNKS 1 ts SALT
1 ea LARGE TOMATOES * 1/2 ts PAPRIKA
1/2 ea MEDIUM ZUCCHINI, CUT 1 1/2"
6 servings
* Tomatoes Should Be Peeled And Quartered
About A Half An Hour Before Serving:
1. In A 12" Skillet Over Medium High Heat, In Hot Oil, Cook Onions And
Green Peppers Until Browned, About 10 Minutes. Stir Often.
2. In A 13" X 9" Baking Dish Or 3 1/2 Quart Casserole Dish, Combine
Barley, Bouillon, And 1 Cup Water. Add Carrots, Tomatoes, Zucchini, Green
Beans, Peas, Cauliflower, Then Onion Mixture.
3. In Cup, Combine Lemon And Garlic; Pour Over Vegetables; Sprinkle With
Salt And Paprika.
4. Bake In A 4000f. Oven 1 1/2 Hours Or Until Barley Is Tender.
1 ea LARGE ONIONS 5 oz FROZEN PEAS
1 ea MEDIUM GREEN PEPPERS 1/4 ea HEAD CAULIFLOWER, SEPARATED
1/4 c BARLEY 1 tb LEMON JUICE
1/2 ea ENVELOPE, BEEF BOUILLON 1/2 ea CLOVE OF GARLIC
1 ea LARGE CARROTS, CUT IN CHUNKS 1 ts SALT
1 ea LARGE TOMATOES * 1/2 ts PAPRIKA
1/2 ea MEDIUM ZUCCHINI, CUT 1 1/2"
6 servings
* Tomatoes Should Be Peeled And Quartered
About A Half An Hour Before Serving:
1. In A 12" Skillet Over Medium High Heat, In Hot Oil, Cook Onions And
Green Peppers Until Browned, About 10 Minutes. Stir Often.
2. In A 13" X 9" Baking Dish Or 3 1/2 Quart Casserole Dish, Combine
Barley, Bouillon, And 1 Cup Water. Add Carrots, Tomatoes, Zucchini, Green
Beans, Peas, Cauliflower, Then Onion Mixture.
3. In Cup, Combine Lemon And Garlic; Pour Over Vegetables; Sprinkle With
Salt And Paprika.
4. Bake In A 4000f. Oven 1 1/2 Hours Or Until Barley Is Tender.
