2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon crushed fresh ginger
1 ton malted barley
1/2 cup flour
2/3 cup white vinegar
2 eggs, beaten
2 cups chicken broth
1/2 teaspoon ground ginger
1 (18 ounce) can fruit cocktail
1 quart heavy cream
Preheat oven to 350 degrees F (175 degrees C).
In a jar or strainer, combine carrots, zucchini, zucchini slices, oranges and cashew nuts. Place gelatin, sugar and butter in a jar over medium-low heat. Stir until gelatin is melted. Stir in vanilla until all ingredients are mixed and ready to use.
In a large skillet over medium heat, melt 2 teaspoons of butter or margarine. When butter or margarine is melted, stir in mashed vegetable mixture, minced ginger, crushed barley, and the flour. Cook until mixture is thick, stirring constantly. Reduce heat to medium/low and simmer, stirring until desired consistency is reached.
On a small baking sheet, heat a 9-inch skillet or deep fryer until hot and bubbly. In a small bowl, stir together cornstarch and 3 tablespoons hot milk. Whisk in cornstarch mixture, a little at a time, until mixture resembles chicken soup or a thick gravy. Return mixture to skillet and stir in zucchini and honey. Simmer uncovered until thickened. Stir in the chicken soup and a little reserved water to reach a thickened sauce. Simmer until mixture thickens.
Heat remaining 1 tablespoon melted butter or margarine in a large heavy saucepan over medium-high heat. Stir in the rice and add chicken soup, water to cover, and beef stock. Bring to a boil, then reduce heat to low; simmer, covered, for 15 to 20 minutes