Split Pea Soup
On a cold winter's day, there's almost nothing better than a nice, thick
steaming mug of Split Pea Soup.
Don't bother with the canned stuff, make it
right. Easy. Gets better & thicker each day... if it lasts that long!
1 - 1 lb. packages of green split peas
1 large carrot, chopped into smaller chunks
1 celery stalk, chopped into small pieces
1 small onion, finely chopped
1 large or 2 small potatoes cut into small cubes
1/4 lb ham cut into small chunks OR ham bone
8 - 10 cups water
3 bullion cubes, chicken flavor (optional)
3 strips bacon cut into small chunks
1/2 teaspoon whole black pepper corns (my wife prefers white)
1 bay leaf
Combine all ingredients in a crock pot. Set
on & cook on HIGH for 3 hours. Stir occasionally, peas will initially clump
together. After 3 hours, reduce heat to low for another 3 hours (overnight
is even better).
Salt as needed. Garnish with parsley or
Serve piping hot with homemade
real men eat quiche. We like quiche at any time of year. Easy to make.
Versatile. Add your choice of extras to make it to your liking.
4 eggs, beaten
1 cup of milk (any kind, regular, low fat or skim)
1/2 small onion, finely chopped
1 1/2 cup grated or shredded Swiss or similar hard cheese
1 deep dish pie shell
Preheat oven to 425 F.
Combine all ingredients in bowl. Pour into
Bake in preheated oven for 35 - 45 minutes or
until top is lightly browned and when a knife is inserted, it comes out clean.
Let stand for about 3 minutes before slicing
Quiche Option Extras (the way I like to make
1/4 pound diced ham
6 slices cooked to "crisp" and crumbled
1 cup Broccoli cut (I like nice sized chunks)
florets. Pictured above.
Tip: use 2 more eggs (a total of 6) & you'll
have enough to make 2 quiche using regular pie shells.
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