Beef Barley Soup

Ingredients:

4 quarts Water

1   14 oz can Beef Broth

1  8 oz can Tomato Sauce

1 1/2 cups Sliced Carrots

1 Onion, diced

2 1/2 cups Cooked Beef, shredded or cubed

1 cup Barley, cooked and rinsed (to avoid cloudiness)

5 Tbsp Beef Bouillon
1  1/2 Tbsp. Onion Salt 

Directions:

In an 8 quart stock pot bring all ingredients to a simmer and let simmer for at least two hours.

Corn Bread Squares

Ingredients:

1 1/2 cups All-Purpose Flour
1/3 cup Sugar
1/2 cup Yellow Cornmeal
1 Tbsp Baking Powder
1/2 tsp Salt
1 1/4 cups Milk
2 Eggs, lightly beaten
1/3 cup Vegetable Oil
3 Tbsp Melted Butter


Directions:

Preheat oven to 350* F. Combine the first five ingredients in a medium bowl. In a small bowl combine Milk, Eggs, Oil and Butter. Mix well. Add to flour mixture and stir until blended. Pour into a greased 8" square baking pan and bake for 30 minutes or until lightly golden brown. Cut into squares and serve with butter.