"Fruit to Cleanse and Vegitables to Heal" So Barley and Vegitable Soup with Berries and Angel Food Cake Fits the Bill
Barley and Vegetable Beef Soup:
2 pounds stew meat
2 pounds cracked or split beef bones
1 large onion leave the skin on
1or 2 cups of celery tops in large pieces
1 head of garlic
2 dried hot peppers left whole
3 or 4 carrots
salt and pepper
Roast for an hour at 350 degrees than cover with water and add a bay leaf, bring to a boil atop the stove, and reduce to simmer in the same covered pan.
2 cans tomatoes or 4 c. fresh peeled and seeded
3 C. green beans
2 C. rinsed canned pinto beans
1/2 C. okra
3 C. corn
3 C. peas
4-5 sliced carrots
4 C. shredded cabbage
2 turnips peeled and diced
3 parsnips peeled and diced
4 C. washed and sliced leeks
6 T. pearl barley
2 large potatoes peeled and diced
1 quart beef stock
Using a very large kettle (or cut the recipe in half) transfer the meat and the ingredients you want in the soup into this vessel. Discard the bones, and onion with skins, garlic skins, hot peppers, bay leaf, and celery tops and carrots. They are usually cooked to death by now and I do not want the soup to get any hotter from the peppers.
1 C. sifted cake flour
1 1/2 C. sifted powdered sugar
12 egg whites at room temperature
3/4 t. cream of tarter
1/4 t. salt
1 C. granulated sugar
1 1/2 t. vanilla
1/2 t. almond extract
Preheat oven to 375 degrees F. Inspect your tube angel pan to be sure it is perfectly clean and free of any grease or residue.
NOTE: Never use a plastic bowl or utensils when making an Angel food cake because if there is even the smallest bit of grease reside clinging in a crevice it will cause your cake to fail.
Sift together the flour and first amount of powdered sugar in a small bowl and set aside. Crack each egg and separate it carefully placing the yolk into a vessel and setting it aside for refrigeration. Then after inspecting each white to be sure no yolk has leaked place it into the bottom of a large mixing bowl made of glass or metal. Add the cream of tarter and salt to the egg whites and turn the mixer on medium speed mixing until frothy. Then increase the mixer speed to high and add the second amount of granulated sugar 2 T. at a time beating until stiff peeks hold their shapes when the beaters are lifted out.
Gently fold in the flavorings by hand. Then fold in the flour and sugar mixture gently by hand about a quarter of a cup at a time. Do not stir or beat, fold. Spread evenly into the pan running a table knife around the edges to deflate any large bubbles before placing in the oven to bake on the lowest rack for 25-30 minutes.
When done hang the cake upside down on a small bottle until it is cold. (I use a soy sauce or steak sauce bottle.) Run a knife with a long thin blade around both the outside of the pan and the tube before trying to remove it. Frost or dust with sugar. Serve with ice cream or sweetened fresh fruit. We especially like berries and I used them today.