Recipe - Bean Vegetable Medley T

3 tablespoon Water
1 lg Onion; minced
2 Stalks Celery; cut or sliced up
1 md Green Pepper; cut in strips
2 md Tomatoes; minced
2 cup Red Kidney Beans; drained &
rinsed
1 pack (10 Oz) Frozen Lima Beans
1 cup Quick Cooking Barley
2/3 cup Parsley; chopped
1 One half teaspoon Salt
1 teaspoon Dried Basil Leaves
One fourth teaspoon Ground Black Pepper
3 cup Boiling Water
2 tablespoon Cheddar Cheese; grated

Tips: This dish can be assembled and baked later. Add the boiling water
just before baking. Baking time should be increased by 15 minutes when
starting refrigerated temperature.

Heat oil in a large skillet. Add onion, celery, and green pepper. Cook
slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans,
barley, parsley, salt, basil, and black pepper. Transfer mixture to a
buttered 2to 3 quart casserole with lid. Add boiling water. Cover. Bake at
350 degrees F for 1One half hours or until barley is tender and liquid is
absorbed. Sprinkle with grated cheese before serving.

Good served with: Marinated, slightly blanched mixed vegetables, hot French
bread and butter.

NOTES : Wonderful and filling!

Recipe by: Converted from MealMaster

Posted to MCRecipe Digest by "cabinluvr@lse.fullfeed.com"
cabinluvr@lse.fullfeed.com on Mar 11, 98