Smoked Stalk Split Pea Soup

Smoked Stalk Split Pea Soup

Ingredients:
8 cups water
1 pound dried split peas (about 2-1/4 cups)
1 to 2 lb smoked ham
1 med onion
1 tsp salt
1/4 tsp pepper
2 or 3 carrots chopped
2 or 3 stalks celery chopped
Heat water and peas to boiling. Boil for 2 minutes, then remove from heat
and cover. Let sit for 1 hour.
Add ham (whole), onion, salt and pepper. Cover and simmer until peas are
tender, about 1 hour.
Remove ham and trim meat from bone. (I usually use 1 lb boneless smoked ham)
Cut ham to 1/2 inch pieces. Stir ham, carrots, and celery into soup. Cover
and simmer until veggies are tender, about 45 minutes.
Like I said, it freezes well and is a very convenient side to a sandwich or
whatever.
amyl
[12/17/1999 12:04:50 PM]
Squash and Orange Soup
Squash and Orange Soup
From: dw@dmu.ac.uk (David Wakely)
Date: Tue, 12 Oct 1993 15:29:47 GMT
Peel and finely dice the squash of your choice, leaving out any seeds etc.
Fniely chop a medium sized onion or a handful of shallots. Put both in a
large pan and add just enough water to cover. Add a little very finely
chopped parsley.
Bring pan to the boil, and then simmer for 15-20 minutes (or until squash
and onion have gone very soft). Turn out heat and allow to cool slightly.
Put contents of pan through a blender till an even consistency has been
achieved.
Tip back into pan and add 5 fl oz fresh orange juice and fresh ground
black pepper. Reheat, but do not boil.
Serve marbled with plain yoghourt.
mara
[12/17/1999 12:04:55 PM]
Sweet & Sour Cabbage Soup
Sweet & Sour Cabbage Soup
From: nachison@scsud.ctstateu.edu (Nachison,Beth)
Date: Tue, 7 Sep 1993 22:16:00 GMT
1 large cabbage, shredded
1-2 carrots, shredded
[OR--use 2 lbs pre-shredded cole-slaw mix instead]
2 lbs sauerkraut, with liquid
1 large can tomato juice
1 can water
salt to taste
1-2 tsp peppercorns (or to taste)
1-2 tsp dill weed (or more to taste)
1 c raisins
1/4 c brown sugar, packed
1/4 c lemon juice
Put cabbage, carrots, sauerkraut, raisins, liquids and spices
in a large pot.
Bring it to a boil.
Add brown sugar and lemon juice. Cook for a while till
cabbage is soft and flavors are blended. Adjust seasoning
to taste. (This may involve a lot more sugar and lemon juice,
till you get it just right!)
Serve with
MEATBALLS
1 lb ground beef
1 onion, minced fine
1/4 c raw rice
1 egg
salt, pepper, dill weed to taste
Mix all ingredients together. Shape into meatballs.
Cook in the cabbage soup.
ALTERNATIVE: prepare SWEET & SOUR STUFFED CABBAGE
(1 of 2) [12/17/1999 12:04:56 PM]
Sweet & Sour Cabbage Soup
Prepare meatballs as above. Prepare cabbage soup
as above, but strip off the large outer leaves of the
cabbage and shred only the inner portion. Blanch the
large leaves to soften, and fold each one carefully around
a portion of the meat-mixture. Place each cabbage role
CAREFULLY into the cooking soup and cook approx. 3 hours
or till done.
I usually make large batches of this cabbage soup--
it keeps well in the fridge, reheats marvellously,
and freezes well too.
amyl
(2 of 2) [12/17/1999 12:04:56 PM]
COLLECTION: Posole
COLLECTION: Posole
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:19 +0200
Contents
l P osole (Sandy Schilling)
l P osole (Stephanie da Silva)
l P ozole (Stephanie da Silva)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: sschilli@nmsu.edu (Sandy Schilling)
POSOLE
======