| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Cookbook, Badams, Soups/stews |
8 |
Servings |
INGREDIENTS
| 8 |
c |
Water |
| 1 |
lb |
Dried yellow split peas; (about 2 1/2 cups) |
| 1 |
lb |
Lean salt pork; rind removed |
| 2 |
md |
Onions; chopped |
| 1/2 |
ts |
Dried marjoram leaves |
| 1/4 |
ts |
Pepper |
| 4 |
md |
Carrots; sliced |
| 4 |
md |
Stalk celery; sliced |
INSTRUCTIONS
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from
heat; cover and let stand 1 hour. Add salt pork, onions, marjoram and
pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour. Skim fat if
necessary.
Add carrots and celery. Heat to boiling; reduce heat. Cover and simmer
until vegetables are tender, about 45 minutes. Remove salt pork; cut into
1/4-inch slices. Add pork to soup or serve separately with mustard if
desired. Servings: 8 servings (about 1-1/2 cups each)
Recipe by: Betty Crocker's International Cookbook
Posted to MC-Recipe Digest V1 #943 by Badams <adamsfmle@sprintmail.com> on
Dec 03, 1997
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