On 09-05-22 15:45, Jim Weller <=-
spoke to All about More kitchen projects <=-

I took all the bones that had accumulated in the freezer and made
a gallon and a half of soup stock. There was a lamb leg, beef blade
steak, pork shoulder, pork chop and chicken bones in all.

Do you crack the chicken bones and lamb leg to expose their marrow? The
rest of those bone would already have access to whatever marrow is left.


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

Title: Split Pea Soup
Categories: Soup, Vegetarian, D/g, Crockpot
Yield: 8 servings

1 lb Dried split peas
6 c Water (Or to cover)
3 Vegetable boullion cubes
1 1/2 c Onion; diced
1/4 ts Pepper
1/4 ts Marjoram (or to taste)
1 Garlic clove; minced
ds Cayenne
1/4 ts Thyme (or to taste)
1 Bay leaf
1 c Celery, finely diced
1 c Potatoes, peeled, diced
1/2 c Carrots; diced

MMMMM------------------------MEAT FLAVOR-----------------------------
1 lg Ham bone/meat
1 c Ham - small dice
OR
1/4 c Baco Chips

Prepare vegetables, combine in soup pot with water, split peas ham
bone and spices. Slowly bring to a boil, reduce to simmer, cover and
cook for 1 hour. (Soup was fully cooked in one hour)

If using ham bone, remove to plate and let cool. Remove meat from
bone and put into soup.

If necessary remove cover, cook slowly stirring often for
approximately for one more hour. (depends on freshness of peas)-

Will thicken when refrigerated. Add water to thin if necessary to
reheat.

If using ham, add right at start. If using baco bits, add during
the last 15 minutes.

Can put part or all of soup through blender if smoother soup is
desired.

Freezes well.

CROCKPOT VERSION: Used 6 quart crockpot. Started out with 5 cups of
water because ham bone was large. High 5 - 6 hours; Low 10-12 hours.

Soup was ready in 4 1/2 hours, removed bone and added one cup of
water.

Last prepared 1/09 on stove; 10/09 in crockpot.
`

MMMMM


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