2 1/2 tb Margarine

2 lb Carrots, sliced

1/4 c Apple juice

1 tb Lemon juice

2 tb Chives

1/2 c Almonds, sliced

Salt Heat margarine in a large skillet.
Add carrots & saute over moderate heat, stirring frequently, until tender-crisp & beginning to turn golden, about 10

to 15 minutes.
Add apple juice & saute, stirring until it is all absorbed.
Stir in the remaining ingredients, then transfer to a serving container.

1/4 c Flavoured vinegar

1 ea Garlic clove, minced

1 lb Beet greens, coarsely

– chopped 1/4 c Water

1 pn Cayenne

1 tb Sesame seeds

Heat vinegar & garlic in pot.
Add greens & cook till wilted.
Add water, cover & cook gently 2 minutes, adding more water as necessary to keep from sticking.
Uncover, then cook until rest of liquid has evaporated.
Sprinkle with cayenne & sesame seeds.

3 c Skim milk

3 tb Honey

1 c AM Bits-O-Barley

AM Wheat Germ Butter Honey or maple syrup The night before serving, put milk, 3 tablespoons honey and Bits-O-Barley in a heavy sauce pan.
Bring to a boil and cook, stirring constantly for 15-20 minutes.
Pour into a 9″ x 9″ x 2″ oiled pan and refrigerate. The

next morning, cut the mixture into two inch squares, coat with wheat germ and fry in butter until lightly browned and heated through.
Serve with more honey, syrup or butter.
Source: Arrowhead Mills “Bits-O-Barley” tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias