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pepper
1 teaspoon chili powder
1 teaspoon dry mustard
10 drops red pepper sauce
Combine barley and water in medium saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. In large bowl, combine cooked barley and remaining salad ingredients; set aside. In medium bowl, combine dressing ingredients, and mix well. Pour dressing into sniall saucepan and heat until mixture bubbles. Pour hot dressing over salad; cover and refrigerate 4 hours or overnight. Serve salad with slotted spoon. Makes 8 servings.
Barley Breakfast
Scramble
Greet the morning with this fiber-rich vegetable and barley egg dish. Serve with warm brioche, fresh melon wedges and a pot of dark roast coffee. ' •
See BARLEY, Page'.A5
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