Split Pea Soup

(the kids recoiled violently from this meal, but the adults loved it!)


adapted slightly from Our Best Bites


1 pound dried split peas, rinsed and sorted
2 quarts chicken or vegetable broth or 8 c. water + 8 tsp. chicken or vegetable bouillon or soup base
1 pound ham, diced into small pieces (I use the boneless ham from the deli section)
2 medium carrots, peeled and chopped
4-5 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon marjoram
½ teaspoon smoked paprika
pinch of thyme
1 bay leaf
1 teaspoon malt vinegar (also called fish & chips vinegar)

Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you're ready to serve the soup.  Serve with sourdough bread and butter.

Split Pea Soup

adapted slightly from a recipe found on Tasty Kitchen.

2 cups green split peas
10 cups water (or more)
1 ham bone, with plenty of meat still attached (can omit if going vegetarian)
3 whole carrots, washed, peeled and diced
1 stalk celery, washed and diced
1 teaspoon dried marjoram
4-5 fresh basil leaves, chopped
2 teaspoons salt
¼ teaspoons ground black pepper

Put the peas, water and ham bone in a large pot.

Turn the heat on high and bring to a boil.

While you’re waiting for the water to boil, add the vegetables and stir.

Add the herbs, salt and pepper, and stir again.

Transfer soup to a crockpot and cook on low 4-5 hours or high 2-3 hours, stirring periodically.

You may want to add another cup or so of water depending on the consistency you desire.

If you’re going to eat the soup the next day, let it cool down before covering and refrigerating it. Reheat the next day over low heat, adding a cup of water or more.

Ham & Cheese Roll

altered from www.kraftfoods.com

1 lb. frozen bread dough, thawed
2 Tablespoons mayonnaise
2 teaspoons powdered ranch dressing mix
10 ounces deli ham, sliced thin
1 cup shredded cheddar cheese
1 egg, beaten
1 Tablespoon grated Parmesan cheese

Preheat oven to 350°F.

Flatten dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Spread mayonnaise over dough, then sprinkle ranch mix over (use more if desired). Top with ham and cheese to within 1/2-inch of edges.

Sprinkle edges of dough with water. Starting at one of the long sides, fold one-third of dough over filling; repeat with other long side. Pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut three diagonal slits in top of dough with kitchen shears. Brush with egg; sprinkle with Parmesan cheese.

Bake 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

Ham & Fettuccine

½ pound mushrooms
¼ cup butter
½ pound cooked ham, julienned
1 pound zucchini, julienne
1 cup heavy cream
½ cup butter, cut into bits
salt and pepper, to taste
1 (12-ounce) box fettuccine
½ cup chopped parsley
3/4 cup freshly-grated Parmesan cheese


Sauté mushrooms in ¼ cup butter over moderate heat for 2 minutes. Add ham, zucchini, cream, ½ cup butter, salt, and pepper. Bring mixture to a boil, reduce heat, and simmer 3 minutes. Cook fettuccine until al dente; drain. Add to ham-vegetable mixture, combining well. Serve on heated platter, garnished with parsley, and sprinkled with Parmesan cheese.

SERVES: 6

Hash Brown Bake

1 large bag frozen hash browns (approx 2 lbs)
2 cans cream of mushroom soup
2½ cups grated cheddar cheese, divided
1 8-oz carton of sour cream
2 cups diced ham

Mix all ingredients together, reserving 1 cup of cheese to the side. Pour into greased 13x9 inch casserole dish; cover with remaining cheese. Bake at 350ºF for 90 minutes. Serves 12.

You can also divide this into two smaller pans and freeze one after wrapping it tightly. Let thaw overnight in the refrigerator then bake as directed.