Nancy2 wrote:
> On Dec 9, 12:29 pm, "Theron" > wrote:
>> I've noticed in the past month or so that less are posting on this,
>> and
>
> The reason is people like me correct things like "...less are
> posting," which should be "...fewer are posting. ;-)

(laughing) You know I wanted to say it (sorry Theron).

> Just kidding. ;-) Sort of.
>
> There's so much spam and porno garbage, many people have just gotten
> tired of trying to wend their way through the groups.

We'll just have to out-post them with cooking stuff.

I had home made beef barley soup for dinner last night, just what the
doctor ordered for a cold. This is good stuff.

Beef barley soup from Betty Crocker


(I've never added the MSG, and I use larger amounts of
the seasonings. nancy)


1 pound boneless chuck, cut into 1/2 inch cubes
1 tablespoon vegetable oil
1 cup water
2 teaspoons instant beef bouillon
1 1/2 teaspoons salt
1/4 teaspoon each dried marjoram & thyme
1/4 teaspoon MSG
1/8 teaspoon pepper
1 bay leaf
4 cups water
3 medium carrots, sliced
1 large stalk celery, sliced
1 medium onion, chopped
1 can (16 oz) whole tomatoes with liquid
1/2 cup uncooked barley


Cook and stir beef in oil in 4 quart Dutch oven over medium
heat until brown. Stir in 1 cup water, the bouillon through
the bay leaf. Cover and simmer until beef is tender,
1 to 1 1/2 hours.


Stir in 4 cups water and remaining ingredients. Heat to boiling,
reduce heat. Cover and simmer until carrots are tender, about
35 minutes.




nancy