Los Fresnos News January 6, 2016

Page 1

Insuring R AyourDY. life E helps

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David Armendariz, Agent 224 W Ocean Blvd Los Fresnos, TX 78566 Bus: 956-233-3276 david.armendariz.dr2a@statefarm.com

David Armendariz, Agent 224 W Ocean Blvd Los Fresnos, TX 78566 Bus: 956-233-3276 david.armendariz.dr2a@statefarm.com Member FDIC

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State Farm Fire and Casualty Company, State Farm General Insurance Company, Bloomington, IL

1501430

aring Hometown Recipes, Cooking Tips and Coupons By Janet Tharpe

althy, Flavorful and Comforting Beef Barley Soup

“This makes a lot and freezes well!�

T

Deb Lund

he aroma of Deb Lund’s Mom’s Beef Barley Soup while simmering is nearly irresistible. <RXU IDPLO\ ZRQÂśW EH DEOH WR ZDLW XQWLO LWÂśV ÂżQLVKHG WR dig in. Served with a salad and crusty bread, you have a healthy meal for a chilly night. Everyone will love this hearty soup. See step-by-step photos of Deb’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/beefbarley <RXÂśOO DOVR ÂżQG D PHDO SODQQHU FRXSRQV DQG chances to win! Enjoy and remember, use “just a pinchâ€?...

- Janet

Naperville, IL pop. 141,853)

Mom’s Beef Barley Soup

What You Need

Be sure to dry your beef off with paper towels before browning or the beef won’t brown appropriately. Once browned, remove meat from pot. • Deglaze the pot with a bit of broth, water, sherry or dry red wine and save the GULSSLQJV 6KHUU\ PDNHV D QLFH ULFK à DYRU • Into the same pot, now deglazed, add 1 tbsp of oil. • SautÊ onions, green pepper and celery until soft. Add carrots and continue sautÊing for 3-5 minutes. • Add the meat back in and sautÊ another 3-5 minutes. Add water and broth. • Add the bay leaf, seasoned salt and pepper. • Bring to boil, turn down and gently simmer covered for about 1 hour. • Add pearl barley. Cover pan and simmer until soft about 1 hour. Check salt. You may need to add more depending on what broth used. • Add beans. Add any other veggies like Directions peas, or green beans (if desired). Continue Add 1 tbsp of oil to a large Dutch cooking for another 1/2 hour or so. ven and brown beef in batches.

bsp oil ibs of celery, sliced arge onion, diced F JUHHQ SHSSHU ÀQHO\ GLFHG arge carrots, sliced into medallions 2 lb stew meat cut up 1/2 in ubes 2+ c sherry, beef broth, water or ry red wine for deglazing beef broth water sp seasoned salt ay leaves pearled barley 2 tsp black pepper an beans (pinto or great orthern whites), drained and insed ny veggies you may want to add

Submitted by: Deb Lund, Naperville, IL (pop. 141,853)

www.justapinch.com/beefbarley Brought to you by American Hometown Media

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Sharing Hometown Recipes, Cooking Tips and Coupons By Janet Tharpe

Healthy, Flavorful and Comforting Beef Barley Soup “This makes a lot and freezes well!�

T

Deb Lund

he aroma of Deb Lund’s Mom’s Beef Barley Soup while simmering is nearly irresistible. <RXU IDPLO\ ZRQÂśW EH DEOH WR ZDLW XQWLO LWÂśV ÂżQLVKHG WR dig in. Served with a salad and crusty bread, you have a healthy meal for a chilly night. Everyone will love this hearty soup. See step-by-step photos of Deb’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/beefbarley <RXÂśOO DOVR ÂżQG D PHDO SODQQHU FRXSRQV DQG chances to win! Enjoy and remember, use “just a pinchâ€?...

- Janet

Naperville, IL (pop. 141,853)

Mom’s Beef Barley Soup

What You Need 2 tbsp oil 4 ribs of celery, sliced 1 large onion, diced F JUHHQ SHSSHU ÀQHO\ GLFHG 5 large carrots, sliced into medallions 1-2 lb stew meat cut up 1/2 in cubes 1/2+ c sherry, beef broth, water or dry red wine for deglazing 6 c beef broth 6 c water 1 tsp seasoned salt 2 bay leaves 1 c pearled barley 1/2 tsp black pepper 1 can beans (pinto or great northern whites), drained and rinsed Any veggies you may want to add

Be sure to dry your beef off with paper towels before browning or the beef won’t brown appropriately. Once browned, remove meat from pot. • Deglaze the pot with a bit of broth, water, sherry or dry red wine and save the GULSSLQJV 6KHUU\ PDNHV D QLFH ULFK à DYRU • Into the same pot, now deglazed, add 1 tbsp of oil. • SautÊ onions, green pepper and celery until soft. Add carrots and continue sautÊing for 3-5 minutes. • Add the meat back in and sautÊ another 3-5 minutes. Add water and broth. • Add the bay leaf, seasoned salt and pepper. • Bring to boil, turn down and gently simmer covered for about 1 hour. • Add pearl barley. Cover pan and simmer until soft about 1 hour. Check salt. You may need to add more depending on what broth used. • Add beans. Add any other veggies like Directions peas, or green beans (if desired). Continue • Add 1 tbsp of oil to a large Dutch cooking for another 1/2 hour or so. oven and brown beef in batches. Submitted by: Deb Lund, Naperville, IL (pop. 141,853)

www.justapinch.com/beefbarley Brought to you by American Hometown Media

YOUR PROPERTY TAXES JUST WENT UP. OR HADN’T YOU HEARD? When local governments want to increase tax revenues, they are required to publish notices in the newspaper so that you will know. But that right to know could disappear. Local governmental entities across the state want to hide their public notices on little seen, rarely visited government websites. What you don’t know will affect you personally!

If it is not in the newspaper, you won’t know about it.

*Orthodontics done by General Dentist

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