COOKING FOR A CROWD - BARLEY CASSEROLE

COOKING FOR A CROWD - BARLEY CASSEROLE

6 ounces margarine
38 ounces pearl barley
20 ounces onions, chopped
27 ounces mushroom pieces and stems, canned
3 1/2 quarts Chicken Stock

  1. Sauté barley and vegetables in margarine.

  2. Add chicken stock to barley mixture. Pour into a 12x20x2-inch counter pan.

  3. Bake at 350°F for 1 1/2 hours. Serve with No. 10 dipper.

Yield: 1 pan 12x20x2 inches

Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

2 1/2 oz (1 1/4 cups) dehydrated onions, rehydrated in 2 cups water, may be substituted for fresh onions.

VARIATIONS:

Chicken Barley Casserole. Increase chicken stock to 1 gal. Stir in 6 lb cooked cubed chicken. Turkey may be substituted for chicken.

Mediterranean Barley Pilaf. Add 1 lb 8 oz golden raisins, 1 lb chopped pecans, and 1 tsp dried thyme.