1 medium onion, chopped
1 Cup medium pearl barley
1/2 Cup silvered almonds or pine nuts
1/4 Cup butter (I used 2T butter and 2T oil)
1/2 Cup minced fresh parsley
1/4 Cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
2 cans (14 1/2 ounces each) beef broth (I used
chicken cuz I didn’t have beef)
Additional parsley, optional

In a skillet over medium heat, saute onion,
barley and nuts in butter until barley is lightly
browned. Stir in parsley, green onions, salt and
pepper. Transfer to a greased 2-qt. baking dish. Stir
in broth. Bake, uncovered, at 350 degrees for 1 hour
and 15 minutes or until the barley is tender and the
liquid is absorbed. Sprinkle with parsley if desired.

2 (31oz) cans Van Camp’s Pork and Beans
3/4 pkg bacon
1/2 onion, chopped
1 tsp dry mustard
1 can tomato soup
1 cup brown sugar
1 can pineapple chunks, drained
1/2 green pepper, cut in strips

Cut bacon into small strips. Fry bacon and
onion until bacon is done. Mix all ingredients. Bake
for 30 to 40 minutes at 350 degrees.

1/2 of an avocado, seeded and peeled
1 T lime juice
Salt
2 slices whole wheat bread, torn
3 T fresh cilantro leaves
2 cloves garlic
1 15-ounce can black beans, rinsed and drained
1 canned chipotle pepper in adobo sauce
1 to 2 t adobo sauce
1 t ground cumin
1 beaten egg
1 small plum tomato, chopped

For guacamole, in a small bowl mash the avocado. Stir in lime
juice; season to taste with salt. Cover surface with plastic wrap
and chill in fridge until ready to serve. (Try adding some sour
cream to make the expensive avocado go further).
Place torn bread in food processor or blender and blend or
process until bread resembles coarse crumbs. Transfer bread
crumbs to a large bowl and set aside.
Place cilantro and garlic in blender or processor and blend
until finely chopped. Add beans, chipotle pepper, adobo sauce
and cumin. Cover and blend using the on off pulse until leans
are coarsely chopped. Ad mixture to bread crumbs. Add egg;
mix well. Shape into 4 half inch patties.
Lisa’s note: I didn’t have the chipotle pepper or adobo
sauce, so I added a can of diced green chilis, ketchup, apple
cidar vinegar and some fresh onion.
Light grease the rack of an uncovered grill. Place patties
on the rack. Grill directly over medium coals for 8 to 10 minutes
or until patties are heated though, turning once halfway
trough grilling.
Lisa’s note: I did them on a cookie sheet in the oven on
broil for 8-10 on each side.

To serve, top patties with guacamole and tomato.