In my opinion, one of the best places to get really good recipes is from the local churches and other local organizations cookbooks. When the best cooks in a community come together and share their recipes, it is always a treasure trove of mouth-watering results. So, needless to say, I have many such books in my vintage collection. This Pork Split Pea Soup recipe was found in a church cookbook from Waterloo, Iowa. I have never been to Iowa but was born and raised close by in Indiana. Since both states are farm states and have a lot in common, I grabbed this old cookbook when I got the chance. I felt sure it would be full of good recipes and I have not been disappointed. The potato soup is from an old grocery store in the midwest that gave away recipe cards. Most of their recipe cards featured quick, easy, and economical recipes. This soup is no exception. If you like soup, if you are looking for quick and easy recipes, if you are looking for ways to feed your family economically, here are some old-time recipes to add to your files.
This recipe is another grocery store give-away recipe.
6 med potatoes, peeled and cubed
1 small onion, chopped
1 stalk celery, chopped
1 tsp seasoned salt
Dash of pepper
1 tbsp parsley flakes
4 cups water
2 cups milk
3 tbsp margarine
Combine potatoes, onion, celery, salt, pepper, parsley, and water in a pot and bring to a boil. Cook for 20-25 minutes until potatoes are tender. Reduce heat and add milk and margarine. Cook until heated through. Serve hot.
PORK SPLIT PEA SOUP
1 lb dry green split peas (2 cups)
8 cups cold water
1 cup chopped onion
1/2 cup chopped celery
1 1/2 tsp salt
1/2 tsp dried marjoram, crushed
1/4 tsp pepper
1 lb ground pork
3/4 tsp sage
1/2 tsp salt
1/8 tsp pepper
3 med potatoes, peeled and diced
Rinse split peas. In a large kettle or Dutch oven combine split peas, cold water, onion, celery, 1 1/2 teaspoons salt, marjoram, and 1/4 tsp pepper. Bring to a boil, cover and simmer till peas are tender, about 1 hour. Do not drain. Meanwhile, combine ground pork, sage, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Mix thoroughly. Shape into twenty-four one-inch balls. Drop balls and potatoes into soup mixture; return to boiling. Cover, simmer 20 minutes longer. Season to taste if needed.
Serves 10 to 12
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com
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