Country Cooking 12-7-2016

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Split Pea Soup

l pound dried green split peas

2-1/2 quarts water    

l meaty ham bone or 2 smoked

  ham hocks

1-1/2 cups chopped onion

l cup each diced celery, carrots and potatoes

l teaspoon dried parsley flakes

1/2 teaspoon pepper

1/4 teaspoon garlic salt

1/4 teaspoon dried marjoram

Salt to taste

In a large kettle, add the peas, water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Set aside ham bone until cool enough to handle. Remove meat from bone; discard bone. Cut ham into bite-size pieces. Return to soup and heat through. 12 servings (3 quarts)

Chocolate Drops

2 cups chocolate chips

4 squares white bark

2 cups butterscotch chops

l cup creamy peanut butter

Melt in double boiler or microwave.

Add:

3 cups salted peanuts without skins

2 cups Rice Krispies

2 cups marshmallows

Drop by spoon on waxed paper. Let set and store in a cool place.

Corn Pudding

1/3 cup all purpose flour

2 tablespoons sugar

l cup milk

3 eggs

1 tablespoon butter melted

1 tsp salt

8 cups frozen corn, thawed

l can (14-3/4 ounces) cream style corn

l cup (4 ounces) shredded sharp cheddar cheese

In a large bowl, combine flour and sugar. Whisk in the milk, eggs, butter and salt. Stir in the corn, cream-style corn and cheese. Pour into a 9×13 inch baking dish coated with cooking spray. Bake uncovered, at 375º for 50-55 minutes or until a knife inserted near the center comes out clean.  12 servings.

Happy Cooking!

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