Recipes Split Pea Soup with Johnny Cake and Blue Berry Chicken Salad

 

 

Ingredients

Original recipe makes 8 servings Change Servings

Makes servings USMetricAdjust Recipe (Help)

• 1 (14 ounce) bag dried split peas
• 1 ham hock
• 3 slices bacon, chopped
• 2 (14.5 ounce) cans chicken broth
• 3 1/2 cups water, plus more as needed
• 4 small potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1 leek, diced
• 1/2 large onion, diced

• 2 stalks celery with leaves, stalks diced and leaves chopped
• 1 clove garlic, diced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 (1 pound) package smoked sausage, sliced

       

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• PREP
  30 mins
• COOK
  7 hrs
• READY IN
  7 hrs 30 mins

Directions

1. Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.

 

1. Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
2. Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
3. Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

Johnny Cake

 

Ingredients

Original recipe makes 8 inch square cake        

• 1 cup cornmeal
• 1/2 cup milk
• 1/2 cup shortening
• 1/2 cup white sugar
• 1 1/3 cups cake flour

• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk

                   

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
2. Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
3. Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
4. Bake for 40 to 45 minutes. Serve hot, with maple syrup.

 

 

 

 

Blueberry Chicken Salad

• 2 cups fresh blueberries

• 2 cups cubed cooked chicken breast

• 3/4 cup chopped celery

• 1/2 cup diced sweet red pepper

• 1/2 cup thinly sliced green onions

• 3/4 cup (6 ounces) lemon yogurt

• 3 tablespoons mayonnaise

• 1/2 teaspoon salt

• Bibb lettuce leaves, optional

                                       

                                                                                           

Nutritional Facts

1 cup equals 277 calories, 11 g fat (2 g saturated fat), 60 mg cholesterol, 441 mg sodium, 21 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat, 1/2 fruit.

Directions

1. Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat.
2. Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries. Yield: 4 servings.

                                                                                                       
               Judi Singleton owns and Operates Bejewelu.com where you can dress the whole family for less