Bless Us, Bless Our Food
Who: St. Patrick’s Church
Cost: $13 includes shipping
Details: soft-backed, spiral bound
Pages of recipes: 240
Send Checks to: Altar Rosary Society, c/p Mary Spirck,
708 Dragonfly Ln., Geneseo, IL 61254
or call 309-507-3719
Beef Barley Soup
Ingredients
- 1/2 c. chopped carrots, celery and onion
- 4 c. beef broth
- 2 c. chopped cooked roast beef
- 1 c. quick-cooking barley
- 1/2 tsp. pepper
- 1/2 tsp. dried oregano
- 1 T. butter or margarine
- 4 c. Water
- 1-14 1/2 oz. can diced tomatoes
- 1 1/2 tsp. Salt
- 1/2 tsp. Dried basil
- 1/2 c. frozen peas
Instructions
- In soup kettle, saute’ carrots, celery and onion in butter until tender (about 5 minutes). Add remaining ingredients except peas and bring to a boil. Reduce heat, cover and sim- mer for 20 minutes. Add peas and simmer uncovered for 15 minutes. Makes 12 servings.
