| 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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