Hazelnut Barley Casserole
- 1 cup pearl barley
- 6 tablespoons butter
- 1/2 cup chopped hazelnuts
- 1 medium onion, finely chopped
- 1/4 cup green onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans vegetable broth undiluted
Rinse barley and drain. In frying pan, heat two tablespoons butter. Add hazelnuts and stir until lightly roasted. Remove from heat and set nuts aside. Add remaining butter to pan, along with barley and onion. Cook until lightly browned. Stir in nuts, green onion, salt and pepper. Spoon into 1 1/2 quart casserole. (Freeze or chill at this point if desired.) Heat broth to boiling and pour over barley mixture. Stir to mix. Bake at 375F for 70 minutes, or until liquid is absorbed. Garnish with parsley and serve immediately.
Sweet Potato Casserole
- 5 lbs. Sweet potatoes, cooked and mashed
- 1 cup sugar
- 2 eggs, slightly beaten
- 1/2 cup milk
- 1/2 teaspoon salt
- 5 tablespoons butter
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
- 4 tablespoons butter
Beat together potatoes, sugar, eggs, milk, salt, 5 Tbsp butter, and vanilla. Pour into very shallow buttered pan. Mix together brown sugar, flour, pecans. Cut in 4 Tbsp butter. Sprinkle on top of potato mixture. Bake at 350 degrees F for 35-40 minutes.
