Today, this Saturday, the sun was shining and the high temp in the middle of the afternoon was 75 degrees (F).  Perhaps this would not be considered a "pea soup" type of day but I have had a craving for pea soup for a couple of weeks and finally made it today.  This particular recipe freezes very well so what I do is make a batch, freeze half of it for later use, and enjoy the first half.

Ingredients
1 (16-oz) package of dried split peas, rinsed
1 to 1/12 pound chunk of ham, cubed
1 cup of carrot, shredded
1 small to medium yellow onion, coarsely chopped
2 - 3 stalks of celery, coarsely chopped
2 garlic cloves chopped/minced
1 bay leaf
2 teaspoons parsley flakes
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1 heaping teaspoon salt
1/2 teaspoon pepper
6 cups liquid (I use vegetable stock...you can use water if you wish)

Directions
1.  Layer ingredients in the order above in the crockpot
2.  Pour in the vegetable broth (or liquid).  DO NOT STIR!
3.  Cover and cook on low 9 - 10 hours or until peas are very soft
4.  Remove bay leaf
5.  Serve and enjoy:  dollop of sour cream, chopped hard boiled egg, etc
6.  This recipe serves 6 - 8

The first time I ever made this recipe was in January, 1970.  The friend for which I made this recipe was surprised (so was I) at what a good dinner I had made.  Over the years my skills as a cook have gone from beginner (as when I first made this) to advanced.

Regardless though I revisit this recipe from time to time for a soul satisfying and heart warming dinner.  It is especially good for these cold January days.

My suggestion is to serve this with home-made cranberry sauce, rolls and a simple tossed salad.

Breast of Chicken on Rice


1 can (10-1/2 oz) cream of mushroom soup
1 soup can milk
3/4 cup uncooked regular rice
1 can (4-oz) mushroom stems and pieces (undrained)
1 envelope Liptons onion soup mix
4 chicken breast halves (boneless skin on)  (You can use bone-in)


Heat oven to 350 (F).  Mix mushroom soup with milk; reserve 1/2 cup of the mixture.  Mix remaining soup mixture with rice, mushrooms (undrained), and half of the onion soup mix.  Pour into oblong baking dish/casserole, 11 1/2 x 7 1/2".  Place chicken breasts on top.  Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix.  Cover and bake 1 hour; uncover and bake 15 minutes longer.


Serves 4

This recipe has become a tradition for my New Year's Eve dinner.  It is rich, it is exotic, it is delicious...and best of all you can put it in the oven to bake...sip the bubbly, watch a movie, spend quality time with friends and family...and after 3 1/2 hours your dinner is done.  Serve with a simple tossed salad and cornbread muffins.

1/4 pound thick sliced bacon, cut into pieces
1 pound smoked sausage links cut into bite sized pieces (Kielbasa)
2 1/2 pounds beef stew meat
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 medium onions, coarsely chopped
3 garlic cloves, coarsely chopped
1 cup small stuffed green olives
1/2 to 1 teaspoon dried thyme leaves
2 (15-oz) cans dark red kidney beans, drained
1/2 pound fresh mushrooms, thickly sliced
2 to 3 cups red wine

1.  In a five quart Dutch oven, brown the bacon.  Remove with slotted spoon to a paper towel to drain and reserve.
2.  Brown the sausage pieces in the hot bacon fat.  Remove with slotted spoon and reserve with the bacon.
3.  In a plastic bag (or large bowl) coat beef stew meat with flour, salt & pepper
4.  Add beef...and onions to the hot bacon fat and cook until beef is browned and onions are translucent.
5.  Add garlic, stir and sauté for no longer than two to three minutes ( do not burn the garlic)
6.  Heat oven to 350 (F)
7.  In the Dutch oven now combine sausages, bacon, and remaining ingredients except mushrooms and wine.
8.  Once combined, add two cups red wine
9.  Cover tightly and bake at 350 (F) for two hours
10.  At the two hour mark, stir in the fresh mushrooms, cover tightly and return to oven for another 1 1/2 hours.
11.  During the cooking time add more wine if needed.

Makes 10 servings.