Fern Buss of Whitehall sent in three scrapple recipes for Fred Wentzel, the first from “Walp’s Family Restaurant Cookbook,” the others from “Pennsylvania Dutch Cook Book.” Janet Johnson of Pennsburg ...

The star of our beef barley soup is a rich, intensely flavored beef stock. We were able to make a from-scratch stock in about 2 1/2 hours thanks to a lot of browned beef (we preferred shank) and a few ...

1 celery stalk, dicedWhat To Do: 1. In a medium bowl, combine flour, salt, and pepper. Add beef and toss until evenly coated. 2. In a soup pot over high heat, heat oil; add beef and brown on all sides ...

It’s not quite “sweater weather,” but it’s certainly getting tobe “soup weather,” so let’s talk soup. Vera Carlsen of Oceansidewrote me a while ago asking for the recipe for Beef Barley Soupserved at ...

Tender sirloin and crispy bacon swim in a garlic red wine broth with chewy pearls of barley, sweet carrots, and earthy ...

For the soup: In a heavy-bottom pan, warm ¼ cup olive oil over medium-high heat. Season beef with a generous amount of salt and pepper and when the pan is very hot, sear well on all sides until brown ...