Yesterday afternoon while doing the weekly grocery shopping I was in the soup aisle and came across a package of "Bob's Red Mill" brand "Premium Quality Green Split Peas."  The back of the package had a recipe for split pea soup that looked good...so I bought the package and upon getting home made pea soup.  Except I did not follow the recipe and changed it so much...that I claim it now as my own recipe.  You know, I made a pretty darn delicious and hearty pea soup.  I am posting this recipe on my blog to share...and to write it down before I forget how I did it.  By the way...if you can not find "Bob's Red Mill" peas...any brand will do.

Here's the recipe:

1 lb. split green peas (a very full 2 cups)
3 slices thick sliced bacon, cut into 1/2 inch pieces
1 to 1 1/2 pounds of ham, cut into bite size pieces
1 medium onion, chopped
3 medium to large carrots, peeled and shredded
3 stalks of celery, diced
2 medium russet potatoes, peeled and chopped into bite size pieces
1/2 to 1 tsp salt (remember there is salt in the ham and in the bacon)
1/2 tsp pepper
1/4 tsp Marjoram
1/4 tsp Thyme
1/4 tsp ground Allspice
1 Bay Leaf
5 cups unsalted vegetable stock
3 cups water

In a large soup pot (mine is 8 quart), brown the bacon bits over medium heat, remove from pan with slotted spoon and drain on a paper towel.

To the bacon drippings add the potatoes, onion, carrots, and celery and cook over medium heat until wilted.

Add of all of the rest ingredients and spices to the pot (including the bacon pieces and the ham).  Bring to a boil over medium heat.  Cover tightly reduce heat to the point where the soup is simmering and then allow to simmer for 3 hours.

Enjoy...makes 6 to 8 servings.  BTW, I enjoyed it so much I had two bowls!!!

Years ago the company I worked for gave a full paid two month sabbatical after eight years of work.  Us worker drones here in the US have no idea of the pleasure, rest, and readjustment that two months away from work can deliver.  That year I took advantage of the offer.  One of the things I did was spend some time in the Midwest with my closest friends.  Bob and Tom, a couple, had bought a second home in Maiden Rock, WI.  They were in the process of remodeling/refurbishing that delightful house while I was there.  Tom and I took advantage of the vacation time and spent almost a week of peace and quiet overlooking Lake Pepin.  The usual day was spent sleeping late, having coffee, reading on the front porch, late afternoon cocktails...and then either going out for dinner or making dinner.  One particular night the weather changed as it only can in the Midwest and it was cold!  Since Bob's and Tom's house had no heat because of the remodeling, we used the stove in the kitchen for heat.  That one very chilly Midwestern night, Tom and I found a chicken casserole recipe that we made for dinner.  It is hard to explain the sublime delight of a warm kitchen on a cold night coupled with the aroma of good food cooking.  It is one of my fondest memories ever...and here is the recipe:

3 cups cooked Uncle Ben's wild & long grain rice
1 10-oz pkg of broccoli, thawed
3/4 cup cubed cooked chicken (or you can use turkey)
1 can cream of chicken soup
1/2 cup mayo
1 1/2 tsp lemon juice (fresh is best)
1/4 tsp curry
1/4 to 1/2 cup shredded cheddar cheese

Arrange rice int bottom of 9" x 13" glass/ceramic casserole.  Layer broccoli and then chicken on top.  Combine the rest of the ingredients (except cheese) and pour over top.  Sprinkle with cheese.  Bake uncovered at 350 (F) for 25 to 30 minutes.

Enjoy

This recipe for the Seven Layer Salad defines a midwestern cook...a mother, a wife, an aunt, a sister...making something for the church bazaar or the Saturday night potluck.  This particular recipe came to me from one of my dearest and closest friends (Jim)...and it was his mother's recipe.  So hats off to Mrs. B as I give you this recipe.  By the way, read through the recipe entirely for the quantity for each ingredient is not really given...just how to do it.  Lastly, I tried scanning the recipe in its original hand-writing but my scanner got freaky.

Layer in a large bowl the following:

Spinach on the bottom
Dash of salt, pepper & sugar
5 strips of cooked bacon, crumbled
layer of lettuce (iceberg)
Dash of salt, pepper & sugar
2 hard boiled eggs, sliced
Handful if frozen peas (about 1/2 box)
Sweet onion sliced
Cover with Mayo
Cheese strips (or shredded).  Use either American for Cheddar
Cover with saran wrap and refrigerate 24 hours


This makes one helluva delicious salad perfect for summer picnics, potlucks, or even the holidays.

On one Saturday morning while doing my grocery shopping at a St. Paul, MN grocery store, at the check-out I came across this little cookbook put out by Pillsbury.  The cover to that book is long gone for I've now had it for over 30 years...so I cannot tell you when it was published.  What I can tell you thought is that little cookbook was one of the best purchases I've made for so many recipes therein have become staples of my cooking repertoire.  This is one of those recipes.  It is a great as an appetizer before a dinner, as game day fare, or to accompany a Kenny Lysdahl Brandy Manhattan.

This is one of the recipes from the Canadian cookbook called "I've Got to Have THAT Recipe, Too!"  I've made it many times and what I can tell you is that it is amazingly simple and amazingly delicious.  I live to serve it with rice...sometime the Uncle Ben's long grain/wild blend or just plain jasmine white rice.

Here is the recipe:

6 chicken breast halves...boneless skin on*

1 8-oz bottle Russian salad dressing**
1 pkg. dry onion soup mix
1 14-oz can sliced peaches, drain and reserve the juice***
1 green pepper chopped (optional)****

Place chicken breasts in a 9-inch x 13-inch baking dish
Combine Russian dressing, onion soup mix, peach juiced and green pepper.  Pour over chicken breasts.  Arrange peach slices on top and bake, uncovered, at 350 (F) for one hour or until done.

*The chicken breasts I used today were very large...almost 3/4 pound for each half...so I used only 4.
**If you cannot find Russian dressing, Catalina is a good substitute.
***You can substitute one can apricots for the peaches.  BTW, the cans tend to be 15.5 oz.
****Today I did a combination of orange, red, and green bell pepper...because I like the lively color.

enjoy

When looking at this recipe I was trying to remember who gave it to me...and I believe it did come from Diane Schuster.  It is delicious...perfect game day fare as well as great with a margarita (or two).

This recipe was given to me by a very dear friend many many years ago.  In fact, it is his mother's recipe...that was passed on to him and then to me.  The Green Bay Packers are playing this Thursday evening, so I decided to get this recipe out and make this for the evening's fun of watching great football.  Go Pack, Go!

This afternoon as I was gazing at press and hype and photos of the Green Bay Packers Family Night at Lambeau Field...I realized football season is just around the corner.  Go Pack!  Go!

As I began to daydream of football Sundays watching the Packers, I also began to think of food to serve.  These two recipes were given to me by a dear friend (Carol) from my AMD days.  She was originally from Madison, WI and also a big Packer fan.  So it is only right that I share these recipes from her for this year's football season.