Aunt
Fran's Split Pea Soup
1 lb bag Dried
Split Peas
1/2 Onion,
chopped
1 medium Carrot,
peeled & diced
1 stalk Celery,
diced
1 Smoked
Ham Hock or Smoked Turkey Wing or 1/3 Polska Kilbasa Sausage -
or
if you have it a ham bone leftover in the freezer from your Easter ham
1/4 to 1/2 tsp Ground
Black Pepper
1/4 to 1/2 tsp Dried
Basil
1/2 tsp Dried
Italian Spices
1/2 tsp Garlic
Powder or Granulated Garlic
1/2 tsp Onion
Powder or Granulated Garlic
Water
Salt,
before serving. Smoked meats can
be salty, so, when soup is fully cooked, taste it and add salt
to taste.
Place split peas on
table or cutting board to sort.
Look for small rocks, dirt clods or defective split peas. Once the peas are sorted then place
them in a Crock Pot. Add onion,
carrot, smoked meat, spices and seasonings and cover with water. The water should be about 2 inches
above the split peas. Turn Crock Pot on.
Cook on low .
As split peas start
to get soft they will need to be stirred with a wooden spoon or heat resistant
rubber scraper being sure to scrape bottom of Crock Pot. The water will also be
absorbed into the peas so, you may need to add more.
Eventually the peas will look soft and
cooked. This is the time to pull
out the smoked meat or ham bone.
Allow the meat to cool for a few minutes. Take a wand immersion blender and puree soup. Once the meat is cooled then prepare it. With ham bone, ham hocks and turkey
wings, pull the meat off and chop. Discard the bones. With polska kilbasa sausage, dice. Return meat to soup.
Serve.
Notes: This recipe
can be doubled if you have a very large Crock Pot. It can be scaled down if you have a small one. Also, leftovers can be frozen and
reheated.
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SourceURL:file://localhost/Users/christinaelton/Downloads/Pomegranate_Jelly_and_Pomegranate_Syrup.docx
How to Make Pomegranate Jelly
Ingredients
- 4 cups pomegranate
juice
- 7 & 1/2 cups of
sugar
- 2 - 4 T of lemon
juice depending on the sweetness of the fruit
- 1 bottle of liquid
pectin (you can use the recipe on the bottle of commercial pectin to make
jelly)
Preparation
- Have your canning
jars ready.
- Measure juice,
lemon juice and sugar into a large sauce pan and mix.
- Bring to boil over
hottest heat and at once add the liquid pectin and stir constantly.
- Bring to a rolling
boil and boil for exactly 30 seconds.
- Skim, pour quickly
into hot sterilized jars, and seal.
- Makes about 11
8-ounce jars.
- The recipe doesn't
call for heat processing. However, every jelly recipe I've read says to
use hot water bath process for five minutes. Better safe than sorry.
How to Make Pomegranate Syrup
- Measure equal parts
of pomegranate juice and sugar and let it stand for three days.
- Bring to a boil,
simmer 5 minutes, strain, pour into sterilized jars, and seal. Don’t
forget the hot water bath.
- The syrup may be
used diluted with cold water to taste (I usually do a four to one ratio
for fruit syrups) and served over ice. It's splashed over grapefruit and
used in some cocktails. I suppose it would be wonderful over vanilla ice
cream and so on.
- The November ‘95
Saveur magazine has a recipe for pomegranate sorbet which looks divine.
You could also boil it down and make pomegranate molasses.
The
recipes are from the Cooperative Extension of the University of California’s
Master Food Preserver program (tel. 916-366-2013). Most counties have a similar
agency.
Read more...