Hope eneryone has a great weekend whether you celebrate
Easter or just even more of Spring. I'll definitely enjoy
great times and great food food thanks to our gracious
family hosts. One of the things when not actually hosting
is I don't have that coveted leftover hambone to make a
big old pot of OLD FASHIONED SPLIT PEA SOUP. Since it is
on my brain I will go out and get some smoked ham for this
but if you happen to have the leftovers it is so worth it.
Here's the simple but satisfying recipe, go to town with it.
Make sure you use a large pot you would be surprised how
those peas grow. It will thicken up pretty good in the fridge
and we will often add a little milk to thin when reheating.

Enjoy!
Marzee

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RECIPE: OLD FASHIONED SPLIT PEA SOUP

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INGREDIENTS
1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 large onion, chopped
3 garlic cloves, chopped
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1 dried bay leaf
dash pepper
3 stalks of celery, chopped
3 large carrots, chopped
1/2 teaspoon salt, or to taste
1/2 teaspoon ground pepper

DIRECTIONS:
In a large saucepan or Dutch oven, cover dried peas with
2 quarts of water. Bring split peas to a boil; boil gently
for 2 minutes. Set aside to soak for 1 hour. Add ham bone
along with chopped onion, garlic, marjoram, thyme, pepper,
bay leaf and ham bone to pot. Bring pot to a boil; then
cover, reduce heat and simmer for 2 hours, stirring occasionally.
Remove meat from bone; dice and return to pea soup with chopped
celery and carrot. Simmer split pea soup slowly for 45 minutes,
stirring occasionally. Add salt and pepper.

Yield: 8 Servings
Category: Soups
http://www.thedailyrecipe.com

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*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

Thinking about investing in a crock pot? Here are a few tips
to keep in mind:

* Make sure to get one with a removable liner.
It is easier to clean.

* Buy one size bigger than you think you need. You'll find
yourself using it for all sorts of things and you'll wish
it were bigger.

* The traditional crockpot, where the heat encloses the
crockery insert all around, as opposed to the kind where
the heat is just from the bottom (more commonly called a
slow cooker) provides more even, faster cooking and works
best with most of the recipes you'll find.