| 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 |
sm |
Onion, chopped |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Wrap allspice in cheesecloth and tie with string to form a spice bag
2. In a large saucepan, combine water, peas, ham, and allspice. Bring to
boil. Reduce heat. Cover and simmer for 1 hour.
3. Add potatotes, carrots, onion, salt and pepper. Return to boiling.
Reduce heat. Cover and simmer for an additional 30 minutes.
4. 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>
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”