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sthayden - Posted 04/24/2008 01:12 PM

sounds good

Shannon J. - Posted 02/19/2008 01:51 PM

Shannon's Chunky Split Pea Soup

Description:
Hearty Soup

Ingredients:
1 lb. Split Peas (washed and sorted)
10 c. water
2 c. chicken broth
1 t. crushed garlic
1 c. diced onion
1 c. chopped celery
1 1/2 c. sliced (coins) carrots
2 - 3 potatoes (washed, peeled & cubed small)
2 - 3 c. cubed ham steak (ham shank)
1/2 lb. bacon (fried crispy and dried out on paper towel, broken into bits)
1 bay leaf
1/4 t. pepper flakes (a bit more than a pinch)

Directions:
Clean the peas. Rinse them in a sieve or colander and then carefully sort through them to find any rocks that might have made their way into the peas (rare, but better safe than to have a large dental bill). *Some people soak the peas for some period but I find this isn't necessary.

Dice the onion into fairly small pieces... but not minced. Cut the rest of the vegetables and the ham (unless you have a leftover ham shank that you are using. That can be placed in the soup kettle as is).

Find a large deep pot (4 quarts at least). Add 10 cups of water, 2 cups of broth, the peas, the ham shank or pieces, the diced onion, and the seasonings. Bring to a rolling boil for a few minutes then reduce heat to about medium heat and cook uncovered at a medium simmer for one and a half (1.5) hours. You will need to stir the mixture every 15-20 minutes or so to keep the peas from sticking.

After 1.5 hours of cooking... reduce heat to low simmer, remove the ham shank and clean the meat off the bone (it should be loose by now)... you won't have to do this step if you used a ham steak. Add the carrots and potatoes and continue cooking at a simmer uncovered for another two and a half (2.5) hours. Don't forget to stir now and again... particularly since by now the peas should be mushy... they sink to the bottom and the ingredients need to mix. At the end of the time the mixture should have cooked down some.

Remove the bay leaf. Garnish with bacon and serve. Salt to taste. I don't add salt since most often, the ham I use is pretty salty, already.

Number Of Servings:approximently 10 (1 cup) servings

Preparation Time:3 - 4 hours

doormouse72 - Posted 11/13/2007 04:23 PM

Thanksgiving Feasting
--By Joanna Fuchs

When the Halloween pumpkins are gone,
And the leaves have all fallen to ground,
When the air has turned windy and cold,
Then Thanksgiving will soon be around.

Thoughts of loved ones all feasting together,
Pleasant pictures from past times appear
To dwell in each heart and each mind--
Then Thanksgiving is finally here!

The kitchen has scrumptious aromas,
The dining room looks oh, so fine,
Decorations with pilgrims and turkeys,
And now we are ready to dine!

First the napkins are placed on our laps;
Now the prayer for the meal to be blessed,
Then we stuff the good food in our tummies,
And we hope for it all to digest!

doormouse72 - Posted 09/25/2007 09:30 PM

Juanita's Southern Sweet Tea

3 cups boiling water
1 family-size tea bag or 3 regular-size tea bags
1/2 to 3/4 cup sugar or to taste
5 cups cold water
Ice cubes

Pour boiling water over the tea bags. Set aside and let steep 5 minutes. Remove tea bags.

In a large pitcher, add sugar and pour warm tea over sugar; stirring until sugar is melted. Add 5 cups cold water and stir until well mixed. Cool and serve in tall glasses over ice.

Yields 1/2 gallon.

David - Posted 09/19/2007 02:21 PM

Anyone have a good recipe for good ole' fashioned sweet tea?