Let mine be a voice for peas.

All I am sayin' is, "Give peas a chance!"



(Sorry, aA. It had to be done.)

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their taste

from college days that had a casserole of tuna, potato chips and other stuff along with peas. The taste of the peas was erased and I liked the dish as I recall. Haven't had it for years.

I couldn't really title this thread, "Let mine be a voice for Jello-Salad" or "Let mine be a voice for tiramisu," because it's a copycat thread. :cry:

http://southernfood.about.com/od/crockpotsoup/r/bl17c5.htm

:hi:

I don't use a recipe, just a ham bone, some ham stock from the roast, yellow split peas *green works too)onions chopped, green onions chopped parsley,some crushed garlic, bay leaves, pepper (I use lemon pepper), a hint of curry powder, shredded carrots and some chopped up leftover ham.

I cook the peas in the stock w/water added then after they get soft I add the rest of the ingredients. I'll leave it to simmer over night and we'll eat it tomorrow at dinner time. It will be nice and creamy having cooked that long.

IF the ham is too salty, making the soup too salty, toss in a raw peeled potato it will absorb the salt and make it more palatable. toss the potato when you are done.

not to mention rutabaga