3/4 pound ground beef
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon marjoram
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 cup chili sauce
2 cups canned tomatoes, broken up
1 1/2 cups water
3/4 cup quick cooking barley
Saute in skillet first four ingredients. Drain off excess fat and stir in
remaining ingredients. Bring to a boil. Reduce heat to simmer, cover and cook
about 35 minutes for quick cooking barley or 1 hour for pearl barley.
