| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soups, Soups & ste |
13 |
Servings |
INGREDIENTS
| 1 |
|
16 Oz Pkg dry split peas |
| 3 |
md |
Carrot; sliced 1/4" thick |
| 3 |
md |
Celery stalks; diced |
| 2 |
md |
Onions; diced |
| 1 |
tb |
Salad oil |
| 1 |
lb |
Ground pork |
| 1 |
c |
Fresh bread crumbs |
| 1/2 |
ts |
Rubbed sage |
| 3 |
md |
Potatoes; peeled, cut into bite sized chunks |
INSTRUCTIONS
Rinse peas, discard stones. In 5 quart Dutch oven over high heat, heat
peas, carrots, half of celery, half of onion and 8 cups water to boiling.
Reduce heat to low, simmer 1 hour, stirring occasionally. Meanwhile, in 12
inch skillet over medium heat, in hot hoil, cook remaining celery and onion
till tender. Drain and remove vegetable to large bowl. Add ground pork,
bread crumbs, sage, 2 T water and 1 tsp salt to bowl. Mix well. Shape
into 1 inch meatballs.
Over medium heat, heat drippings in skillet. Add meatballs; cook until
brown on all sides. Remove and drain on paper towels. To split pea
mixture, add potatoes, pepper and 2 1/2 tsp salt. Heat to boiling. Reduce
heat, cover and simmer 30 minutes. Add meatballs, heat through and serve.
Recipe By : Good Housekeeping All American Cookbook
Posted to MC-Recipe Digest V1 #269
Date: Wed, 30 Oct 1996 05:36:24 -0600
From: Pat Asher <asher@mcs.com>
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