Nancy’s Creamy Mushroom Barley Soup

2 tablespoons butter or margarine

1 cup sliced mushrooms

1 medium onion, sliced

1 carrot, diced (optional)

¼ cup barley

1 26 ounce can Campbell’s Cream of Mushroom Soup

3 cups water

¼ teaspoon dried thyme

¼ teaspoon pepper

In a large stock pot sauté the onions and mushrooms in the butter until

tender, add barley and cook until barley is lightly browned. Add soup, water

thyme and pepper, bring to a boil, lower heat, cover and simmer

45 minutes or until barley is soft. I let it sit for a few hours before serving

as it gets nice and thick.

(If you can’t find the large can of Mushroom Soup use 3 smaller cans.)

Nancy’s Chicken Salad on Croissant Sandwich

Chicken breast (canned)

Green onion

Celery

Dried cranberries

Mayonnaise

Salt and pepper

Nancy’s Peanutty Slaw

4 cups cabbage, shredded

1 cup cauliflower, chopped

½ cup sour cream

¼ cup mayonnaise

1 tablespoon sugar

1 tablespoon vinegar

1 teaspoon salt

½ cup cucumber chopped

¼ cup green onions, chopped

¼ cup green pepper, chopped

1 tablespoon butter or margarine, melted

½ cup Spanish peanuts

2 Tablespoon Parmesan Cheese

Combine cabbage and cauliflower and set aside. Mix together sour

Cream and the next 7 ingredients, stir into cabbage mixture. Stir

Together butter, peanuts and cheese, add to cabbage mixture.

Serves 8 to 10.

This is an old family recipe of Nancy’s and it sure was great

Nancy’s fantastic Dump Cake

Ingredients:

1 (21) ounce) can cherry pie filling

1 (15 ounce) can crushed pineapple

1 (18.25 ounce) package yellow cake mix

8 ounces chopped walnuts

½ cup butter

Directions:

In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake

Mix over pineapple, and cherry mixture stir until just combined. Then

Sprinkle walnuts over top. Drizzle top with melted butter or margarine.

Bake in a 350 degree oven for 35 or 40 minutes or until golden brown.