WyldHen
11-06-2005, 06:44 PM
What with this cold weather I was craving some good Soups/Stews and dishes to go with...thought I'd share one of my favorites!!!http://img.villagephotos.com/p/2003-11/500979/hearts.gif
Made some last night and it was scrump-deli-ish-ous! :grin: It tastes like hot buttery cake! Seriously this is NOT your average cornbread! http://img.villagephotos.com/p/2003-11/500979/wink.gif
Had it with my famous Split Pea soup, and I think we will have it in a few days with Navy Beans and Ham! :smile:
Soup just sounds so good since it's so cold and rainy...
BEST CORNBREAD EVER :applause:
1 C. butter
2 C. milk
2 C. sugar
4 C. Bisquick
4 Eggs
6 Tablespoons cornmeal
1 Teaspoon baking powder
Combine butter, milk, sugar and eggs. Blend until smooth. Stir in cornmeal & baking powder. Blend.
Then add bisquick.
Bake 350 degrees, 1/2 hour. Rub top with 1 cube of room-temperature butter. (I use nearly the whole cube!!)
Love, Aunt Joyce
http://img.photobucket.com/albums/v467/WildHen/heartline.gif
Here is my world famous Split Pea!
Ya either love it...or ya hate it! http://img.photobucket.com/albums/v467/WildHen/fdgd.gif
At my house we loves it and the thicker the better! :cheers:
What you will need:
Some smoked ham hocks, at least 2 medium
3 cups of dried split peas
1 large carrot
1 pkg. diced cooked ham or leftover diced/chopped ham
1 pint heavy whipping cream or 1/2 & 1/2 or milk
Garlic powder
Salt
Pepper or Montreal Seasoning, whatever you like!
Start earlier in the day and add smoked ham hocks to a large kettle/pot and cover with water. Let boil for at least 2 hours or until they start to peek through the water.
Remove from water and set aside to cool. Measure the leftover "smoked ham water" and add water to it until you have 8 cups. Bring it back to a boil.
Now add 3 cups of dried split peas.
Your smoked hocks should be cooled enough to remove any meat from them and add it to the peas. Add the package of diced ham as well, or your diced leftover ham.
Bring to a boil and then reduce heat to medium and let it all cook for awhile, not sure how long, a hour at least maybe 2. You will know, the peas will start to mush up.
Now grate the carrot with a very fine grater, the finer the better. This adds a sweetness to the soup. Add this and add the pint of cream as well. Also add your garlic powder and pepper and/or Montreal seasoning. As much of either as you like. :cheers: It's up to you!
Allow the flavors to meld together and the soup to thicken. You can always add a small mixture of cold water and corn starch mixed in a cup and added to the soup to thicken it up if needed. If it's too thick add milk or water, depending on if you like it creamy or not.
I think this is pretty basic and probably the way everybody else does it too. It was just sooo good I thought I'd post it incase anyone didn't know how to make it...assuming anyone likes split pea soup! :slap: :lol:
P.S. If you make this, you HAVE TO HAVE Aunt Joyce's Cornbread with it or you will be sorry! :mad: (see recipe above)
Made some last night and it was scrump-deli-ish-ous! :grin: It tastes like hot buttery cake! Seriously this is NOT your average cornbread! http://img.villagephotos.com/p/2003-11/500979/wink.gif
Had it with my famous Split Pea soup, and I think we will have it in a few days with Navy Beans and Ham! :smile:
Soup just sounds so good since it's so cold and rainy...
BEST CORNBREAD EVER :applause:
1 C. butter
2 C. milk
2 C. sugar
4 C. Bisquick
4 Eggs
6 Tablespoons cornmeal
1 Teaspoon baking powder
Combine butter, milk, sugar and eggs. Blend until smooth. Stir in cornmeal & baking powder. Blend.
Then add bisquick.
Bake 350 degrees, 1/2 hour. Rub top with 1 cube of room-temperature butter. (I use nearly the whole cube!!)
Love, Aunt Joyce
http://img.photobucket.com/albums/v467/WildHen/heartline.gif
Here is my world famous Split Pea!
Ya either love it...or ya hate it! http://img.photobucket.com/albums/v467/WildHen/fdgd.gif
At my house we loves it and the thicker the better! :cheers:
What you will need:
Some smoked ham hocks, at least 2 medium
3 cups of dried split peas
1 large carrot
1 pkg. diced cooked ham or leftover diced/chopped ham
1 pint heavy whipping cream or 1/2 & 1/2 or milk
Garlic powder
Salt
Pepper or Montreal Seasoning, whatever you like!
Start earlier in the day and add smoked ham hocks to a large kettle/pot and cover with water. Let boil for at least 2 hours or until they start to peek through the water.
Remove from water and set aside to cool. Measure the leftover "smoked ham water" and add water to it until you have 8 cups. Bring it back to a boil.
Now add 3 cups of dried split peas.
Your smoked hocks should be cooled enough to remove any meat from them and add it to the peas. Add the package of diced ham as well, or your diced leftover ham.
Bring to a boil and then reduce heat to medium and let it all cook for awhile, not sure how long, a hour at least maybe 2. You will know, the peas will start to mush up.
Now grate the carrot with a very fine grater, the finer the better. This adds a sweetness to the soup. Add this and add the pint of cream as well. Also add your garlic powder and pepper and/or Montreal seasoning. As much of either as you like. :cheers: It's up to you!
Allow the flavors to meld together and the soup to thicken. You can always add a small mixture of cold water and corn starch mixed in a cup and added to the soup to thicken it up if needed. If it's too thick add milk or water, depending on if you like it creamy or not.
I think this is pretty basic and probably the way everybody else does it too. It was just sooo good I thought I'd post it incase anyone didn't know how to make it...assuming anyone likes split pea soup! :slap: :lol:
P.S. If you make this, you HAVE TO HAVE Aunt Joyce's Cornbread with it or you will be sorry! :mad: (see recipe above)