1 lb or 2 cups split yellow peas
10 cups chicken stock an/or water
1 cup chopped onion
1 cup chopped celery with leaves
2 cups diced (1/2 inch) or shredded carrots
1 bay leaf
1/8 tsp pepper
1/4 tsp thyme
1 small clove garlic, minced or 1/4 tsp garlic powder
Wash peas and put in soup pot with stock. Cover and bring to a boil.
Skim off foam as necessary. Simmer for 30 minutes. Add remaining ingredients.
Bring to a boil and reduce heat and simmer until peas are tender and somewhat mushy. Add more water if necessary. Remove bay leaf. Add salt to taste.
Makes about 3 quarts. Freezes well.
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1 can chickpeas
1 cup cooked red or brown lentils
1 cup cooked green peas (to tender stage)
1 (8 oz) can sauerkraut, drained and rinsed
1/2 cup diced celery
1/2 green pepper, diced
1 tomato, diced and seeded
Dressing:
1/3 cup rice vinegar
1/4 cup water
1/4 cup sugar
1 Tbsp parsley
Salt & pepper to taste
Combine first 7 ingredients.
In a small bowl combine dressing ingredients.
Add dressing to the salad and refrigerate overnight.
This keeps well for days.
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2 lbs salt beef or salt riblets
2 cups split yellow peas
3 lb head of cabbage, quartered
1 medium turnip, quartered
6 carrots, whole
1 small onion, whole (optional)
6 large potatoes, whole
Butter or margarine
Black pepper to taste
Soak salt beef or riblets overnight; drain and add fresh water to cover.
Put split peas in pudding bag and tie, soak overnight.
Bring salt beef to a boil for 2 hours, changing water once or twice to desired taste.
Put prepared peas pudding in with salted beef.
Prepare vegetables and wash in cold water.
Add cabbage, turnip, carrots and onion.
Let boil together for 30 - 40 minutes and then add potatoes.
Cook until vegetables are tender.
Remove peas pudding from bag into a bowl, mash with butter and pepper.
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1 cup dry green or yellow split peas, rinsed
5 cups water
5 bouillon cubes or 5 tsp beef bouillon granules
Freshly ground black pepper
1/2 lb Italian sausage
1 cup celery, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup red bell pepper, minced
1/4 cup dry red wine or hot water
Grated Parmesan Cheese
In a large saucepan or pot, combine peas, water, bouillon and pepper. Heat to boiling.
Reduce heat, cover and simmer until peas are tender, about 40 minutes, stirring occasionally.
In a large skillet over medium heat, cook sausage until there is no trace of pink, breaking it up as it cooks.
Add celery, onion, garlic and red pepper. Cook unti lonion is tender and translucent, about 5 minutes.
Add sausage-vegetable mixture to peas along with the wine and simmer 10 to 15 minutes to allow flavors to blend.
Serve sprinkled with grated Parmesan cheese.
Serves 4 to 6.
Nutritional Facts: Calories 217;Protein 14g; Carbohydrates 22g; Fiber 7g; Total Fat 8g; Saturated Fat 3g; Iron 2mg; Sodium 1027mg; Folate 64mcg; Calcium 122mg; Magnesium 46mg.
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1 cup dry green or yellow split peas, rinsed
2 & 1/2 cups water
2/3 cup Italian salad dressing
8 ounces bow-tie pasta
1 & 1/2 cups cubed red, green and yellow bell peppers
Salt & freshly ground black pepper, to taste
In a medium saucepan, bring peas and water to a boil.
Reduce heat, cover and simmer 25 - 30 minutes or until peas are just tender.
Drain, if necessary and transfer peas to a large bowl.
Stir salad dressing into peas and set aside.
Meanwhile, cook pasta according to package directions until they are just tender. Drain.
Toss pasta with peas and peppers.
Add salt and black pepper.
Serve warm or chill and serve cold.
Serves 6.
Nutritional Facts: Calories 363; Protein 12g; Carbohydrates 50g; Fiber 9g; Total Fat 14g; Saturated Fat 2g; Iron 2mg; Sodium 210mg; Folate 137mcg; Calcium 25mg; Magnesium 51mg
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