Huckleberry and Apple-Barley Pudding

INGREDIENTS

  • 4 tablespoons pearl barley
  • 1 1⁄2 lbs apples(peeled, cored and sliced)
  • 1/2 cup huckleberries
  • 3 tablespoons sugar
  • 1 cup heavy cream
  • 1tablespoon lemon juice

DIRECTIONS

  1. Bring a kettle full of water to boil.
  2. Add the Barley and the apples.
  3. Cook until both begin to soften.
  4. Drain and blend the mixture in a blender or sieve.
  5. Cook the mixture after adding the sugar, huckleberries, and lemon and boil again.
  6. Allow to cool and then chill for an hour.
  7. To serve, add a dollop of cream on top and maybe a dash of cinnamon.

MUSHROOMS & GREEN PEPPER & BARLEY HOT DISH WITH GRAVY

INGREDIENTS

Ready in 6 hours

Serves 6-8

  • 12 -14 large whole mushrooms washed
  • 1 large green pepper, diced
  • 3⁄4 cup barley
  • 2 (1 1/2 ounce) envelopes lipton dry onion soup mix (or make your own)
  • 3 1⁄2 cups water
  • 2 1⁄2 cups apple juice

DIRECTIONS

  1. Get out your large crockpot with lid.
  2. Add mushrooms, green pepper, barley, dry onion soup mix, water and apple juice.
  3. Stir so the dry onions are in the liquid and not sitting on top of the mushrooms.
  4. Set on high and cook approximately 6 hours.
  5. Stir once in a while.