Prep: 20 minutes Cook: 1½ hours Makes: 4 main-dish servings
Ingredient:
- 2½ cups water
- 1½ cups dry split peas, rinsed and drained
- 1 14-ounce can reduced-sodium chicken broth
- 1-pound smoked sausage (cut into small pieces)
- ¼ teaspoon dried marjoram, crushed
- Dash black pepper
- 1 bay leaf
- ½ cup chopped carrot (1 medium)
- ½ cup chopped celery (1 stalk)
- ½ cup chopped onion (1 medium)
- 2 tablespoons cooking oil
What to do:
- In a large saucepan add cooking oil and place over medium heat. Add in the sausage onion, celery, and carrots.
- Cook until the sausage and the onion is starting to brown.
- Stir in water, split peas, broth, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat.
- Simmer, covered, for 1 hour or until the peas are done, stirring occasionally.
A great dessert for St. Patrick’s Day!
What you need
- 2 packages lime gelatin
- 2 cups boiling water
- 1 30-ounce can mixed fruits
- 10 ounces crushed pineapple
What to do:
- Melt gelatin in boiling water.
- Add juice from the fruit, plus enough cold water to make 2 cups liquid.
- Then put in the fruit. Stir well.
- Pour into a greased mold, a bowl, or custard cups.
- Place in the refrigerator and let stiffen.
- To loosen gelatin from mold, set it in hot water for only a few seconds.
A GOOD CHOICE!
- If you wish to serve this as a dessert, prepare this topping: 1/4 cup heavy cream, 1/4 cup honey, and 1/4 cup lemon juice, all mixed well. Pour over each serving.
Serves 10.
What you need:
- 1 package chocolate wafers (it is kind of like the Oreo cookie but without the cream)
- 1-pint heavy whipping cream
- 1 tablespoons sugar
- 2 teaspoons vanilla flavoring
- Green food coloring
What to do:
- Whip cream until it forms peaks.
- Fold in sugar, vanilla, and a few drops of green food coloring.
- Stack 3 or 4 wafers together at a time, putting a teaspoonful of green whipped cream between each one.
- Save one wafer for later.
- Place the stack sideways on a dish to form a log.
- Cover the log with the rest of the cream.
- Crumble the wafer you have saved and sprinkle on top.
- Refrigerate for at least 3 hours.
- Cut diagonally at a 45° angle.
A MINT HINT
- Add a teaspoon of mint extract to the cream while whipping.
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