| 6 Qts |
Water |
| 2 lbs |
Dried Green Split Peas |
| 1 Hambone |
Leave lots o' meat on the
bone |
| 1 lb |
extra Ham chunks |
| 1 cup |
Chopped Onions |
| 2 Tbls |
Salt |
| 3 Tbls |
Pepper (Course ground
preferred) |
| 1 Tsp |
Ground Cumin |
| 1 Tsp |
Marjoram |
| 1/2 Cup |
Whipping Cream |
| 1/2 Stick |
Butter (Land o' Lakes
salted preferred) |
| 1/2 Cup |
Milk |
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Put water into a very
large soup kettle and stir in remaining ingredients. Heat to boil and
then simmer, uncovered until peas are very tender. Stir frequently for
1 1/2 to 2 hours. |
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After the peas become
tender, the meat should start to fall off the bone. Remove all meat
and discard the bones. |
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Add more water, if
necessary to adjust consistency. |
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When reheating, you may
have to add more water. |
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Note: you can freeze
portions for several months. |
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