| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soup | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Dried peas |
| 2 | c | Cold water |
| 1 | Onion, sliced | |
| 1 | T | Ham fat |
| 1 | Ham shank | |
| 1/3 | t | Celery salt |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 7 | c | Cold water |
| 1 | T | All-purpose flour |
| 1 | T | Shortening or drippings |
| 2 | c | Cold milk |
INSTRUCTIONS
Soak dried peas overnight in 2 cups cold water. Drain. Saut sliced onion until tender in ham fat. Add ham shank, drained peas, celery salt, salt, pepper, and 7 cups cold water. Cover, bring to a boil, and simmer gently for 2 hours. Remove ham bone and slice meat. Combine with White Sauce, heat well, and serve. Yield: 6 to 8 servings. White Sauce: Blend flour and shortening or drippings in top of double boiler. Gradually add 2 cups milk and cook, stirring constantly, for about 10 minutes. Yield: 2 cups. SOAK BEANS OVERNIGHT From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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