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Barley Italienne
6 bacon slices, cut in 1 inch pieces
11/2 cups of quick cooking barley
2 1/4 cups of water
1 can (16 ounces) of tomatoes, undrained
1 can (8 ounces) of tomato sauce
1 medium onion, sliced
1 garlic clove, minced
2 teaspoons of salt
1/2 teaspoon of oregano
1/4 teaspoon of pepper
8 ounces of American cheese, sliced
Fry the bacon in a skillet; drain off excess fat,
reserving 2 tablespoons drippings.
Brown barley in bacon drippings in skillet. Add water
and tomatoes. Bring to a boil; reduce heat. Cover and
simmer 10 to 12 minutes, stirring occasionally.
Add bacon and remaining ingredients, except cheese.
Cover and cook an additional 5 minutes.
Layer barley mixture and cheese alternately in a greased
2 quart casserole, ending with cheese on top.
Bake, covered at 350ºF. 10 to 12 minutes, or until
cheese is melted and mixture is heated through. 6
servings |
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