Garschte Praie (Barley Soup)
01/01/00
Soups
Bernard Schemitsch
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smoked pork	1 1/2 lbs. 
small onion halved crosswise	1
carrots cut in large pieces	2 
celery stalks cut in large pcs	2
 large sprigs of parsley	1 or 2
water	6 cups
barley	2/3 cup
dash of pepper & salt	(to taste)
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Combine all ingredients except barley in kettle and bring to a boil;
reduce heat and simmer for 30 minutes. Add barley and cook over low heat another 40 minutes, or until barley is tender. Remove pork and parsley sprigs from soup. Dice pork and return to soup. 
About 4 servings.

Garschte Praie was once a staple meal in the Gottscheer (Kocevje,
Slovenia) home. Heartwarming goodness and easy preparation make this the
perfect cold-weather dish.

Bernard Schemitsch
Prescott, AZ


tart apples, chopped and unpeeled	4 1/2 cups
water	1/2 cup
lemon juice	1/4 cup
raisins	1/2 cup
powdered pectin	1 pkg
sugar	5  1/2 cups
walnuts, chopped	1/2 cup
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Makes 7 and 1/2 pints
In a large pot, combine apples, water, lemon juice and
raisins.  Add pectin and stir well.on high heat and bring to a boil, stirring constantly. 
Add sugar, stir and bring back up to a boil. 
Cook at a full boil for one minute, stirring constantly.  
Stir in walnuts and remove from heat. Skim any foam from top. 
Spoon into jars with tight fitting lids.

Source:  Best of the Best from Wisconsin 
Dee