| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Finnish |
|
1 |
Servings |
INGREDIENTS
| 5 |
|
Whole Allspice |
| 6 |
c |
Water |
| 2 |
c |
Dried yellow or green split |
|
|
peas |
| 2 |
c |
Cubed fully cooked ham -or- |
| 1 1/2 |
lb |
Smoked pork hocks |
| 2 |
c |
Cubed potatoes |
| 1 |
c |
Chopped carrots |
| 1 |
|
Onion, chopped |
| 1/4 |
t |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
Wrap allspice in cheesecloth and tie with string to form a spice bag
In a large saucepan, combine water, peas, ham, and allspice. Bring to
boil. Reduce heat. Cover and simmer for 1 hour. Add potatotes,
carrots, onion, salt and pepper. Return to boiling. Reduce heat. Cover
and simmer for an additional 30 minutes. Remove spice bag. If using
pork hocks, remove and cool slightly. When cool enough to handle,
remove meat from bones and coarsely chop. Discard bones. Return meat
to soup. Makes 8 to 10 servings. Source: August 1992 issue of
Midwest Living. Posted to MC-Recipe Digest V1 #286 Date: Fri, 08 Nov
96 14:38:00 PST From: "Dykes, Sherry" <DYKESS@LEAV-EMH.ARMY.MIL>
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