| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Dry split peas |
| 4 |
c |
Ham stock OR chicken broth |
| 1 |
|
Meaty hambone |
| 1/4 |
ts |
Dried marjoram |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Chopped carrot |
| 1/2 |
c |
Chopped potato |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped onion |
INSTRUCTIONS
Ooooo, my favorite (if it wasn't the middle of a heatwave) is Pea soup.
Here's a recipe from an older Better Homes & Gardens cookbook I
have....can't go wrong with this book...
Rinse peas. In a large saucepan combine all ingredients except the final 4
vegetables. Add a dash of pepper. Bring to boiling, reduce heat, cover &
simmer for 1 hour. Stir occasionally. Remove bone. When cool enough to
handle, remove any meat remaining on bone & coarsley chop. Discard bone.
Return meat to saucepan. Stir in remaining vegetables. Return to boiling;
reduce heat. Cover & simmer for 20 to 30 minutes or till vegetables are
crisp tender. Discard bay leaf. Makes 4 main dish servings.
Another quick & easy dish is just ti cook the bone in a big pot of
cabbage...adding seasonings etc to taste as you go! Posted to TNT -
Prodigy's Recipe Exchange Newsletter by PMDL05A@prodigy.com (MS PAT
MANNING) on Aug 14, 1997
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