In article >,
"Kswck" > wrote:

> Your favorite recipe?

Lentils or split peas made with ham scrap stock.

1 ham bone and skin from a whole ham
2 small onions
4 stalks celery
4 carrots
6 cloves garlic
2 tsp ground lemon peel
1 tsp fresh ground black pepper
Salt to taste

Take the ham bone and skin, add 1 of the small onions, 2 stalks celery,
2 carrots and 3 cloves of garlic. Chop the veggies and leave the ham
skin in whole chunks.

Pressure cook all that with 2 quarts of water for 1 hour.

Let cool, strain off the stock and salvage any meat bits from the bone
and the ham skin. Slice the skin into thin strips.

Discard the bones and cooked veggie scraps.

Take the stock and add water to bring the volume back up to 2 quarts (8
cups). Place back into the pressure cooker and add 4 cups of either
split peas or lentils. Chop the other two carrots, 2 stalks of celery
and one onion and add it to the top. Add the lemon peel and pepper, then
salt to personal taste.

Bring up to pressure and pressure for 25 to 30 minutes.

Mix well and let sit for 30 minutes or so to mingle properly.

Serve hot.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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> "Kswck" > wrote:
>
>> Your favorite recipe?

I got about 100 favorite soups ;-)

---------- Recipe via Meal-Master (tm) v8.05

Title: Homemade Potato Soup
Categories: Crockpot, Soups & ste, Vegetables
Yield: 1 Servings

6 Potatoes; pared; cut in
-bite-size pieces
2 Leeks; washed; sliced
2 Onions; chopped
1 Carrot; scraped; sliced
1 Stalk celery; sliced
4 Chicken bouillon cubes
1 tb Parsley flakes
4 c Water
1 1/2 ts Salt
Pepper
2 tb Butter
13 oz Evaporated milk (1 can)
Chopped chives; for garnish

put all ingredients except milk and chives in crockpot. hours or high 3-4.
s last hour. serve top Posted to recipelu-digest Volume 01 Number 285 by
James and Susan Kirkland > on Nov 22, 1997

-----

"Omelet" > wrote in message
news
> In article >,
> "Kswck" > wrote:
>
>> Your favorite recipe?
>
> Lentils or split peas made with ham scrap stock.
>
> 1 ham bone and skin from a whole ham
> 2 small onions
> 4 stalks celery
> 4 carrots
> 6 cloves garlic
> 2 tsp ground lemon peel
> 1 tsp fresh ground black pepper
> Salt to taste
>
> Take the ham bone and skin, add 1 of the small onions, 2 stalks celery,
> 2 carrots and 3 cloves of garlic. Chop the veggies and leave the ham
> skin in whole chunks.
>
> Pressure cook all that with 2 quarts of water for 1 hour.
>
> Let cool, strain off the stock and salvage any meat bits from the bone
> and the ham skin. Slice the skin into thin strips.
>
> Discard the bones and cooked veggie scraps.
>
> Take the stock and add water to bring the volume back up to 2 quarts (8
> cups). Place back into the pressure cooker and add 4 cups of either
> split peas or lentils. Chop the other two carrots, 2 stalks of celery
> and one onion and add it to the top. Add the lemon peel and pepper, then
> salt to personal taste.
>
> Bring up to pressure and pressure for 25 to 30 minutes.
>
> Mix well and let sit for 30 minutes or so to mingle properly.
>
> Serve hot.
> --
> Peace! Om
>

Mom made lentil soup when I was a kid. She put hot dogs in it to get the
kides to eat it. Hated it then, still do. Yuck.

In article >,
"Kswck" > wrote:

> Mom made lentil soup when I was a kid. She put hot dogs in it to get the
> kides to eat it. Hated it then, still do. Yuck.

Too bad. imho lentils have a rich, meaty flavor.
But in that case, use split peas in the above recipe, or your choice of
dry beans. Soak the beans with 2 to 3 rinses for 24 hours first.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe: