Pea Soup

Crockpot Split Pea and Ham Soup

1 16 oz.	dried split peas (rinsed)
2 cups	ham – diced
1 cup	carrots – chopped
1/2	onion – chopped
1 cup	celery chopped
2 cloves	garlic – minced
1	bay leaf
2 teaspoons	parsley flakes
1/4 teaspoon	dried marjoram – crushed
1/4 teaspoon	dried thyme – crushed
1 tablespoon	salt - not if using broth
1/2 teaspoon	pepper
1 1/2 quarts	water or chicken broth

Layer in crockpot in order listed.  Pour broth/water over but DO NOT STIR. Cover and cook 8-10 hours on low until Peas are soft.  Remove hambone & bay leaf.

If you make this soup I guarantee you will not be disappointed.  It is far better than the Pea Soup from Andersen’s.

I

Salisbury Steak Meatballs

by Ree | The Pioneer Woman on April 10, 2014 in Beef, Main Courses

5.00 Mitt(s)1 Rating(s)

Prep: 20 mins

Cook: 20 mins

Level: Easy

Serves: 

System: US Metric

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Description

Just like the salisbury steak we all know and love…but in meatball form! Absolutely delicious.

Ingredients

• 2 pounds Ground Beef
• ¾ cups Seasoned Breadcrumbs
• ¼ cups Brown Mustard
• ¼ cups Ketchup
• 1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes
• 1 Tablespoon Worcestershire Sauce
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• 1 whole Half Stick (1/4 Cup) Land O' Lakes Salted Butter
• 1 whole Large Onion, Halved And Sliced
• 2-½ cups Beef Broth
• 1 Tablespoon Worcestershire Sauce (addition)
• 1 Tablespoon Ketchup (additional)
• 2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste
• 1 teaspoon Kitchen Bouquet (optional)
• 1 pound Egg Noodles, Cooked To Al Dente And Drained
• Minced Fresh Parsley

Preparation

To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.
Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of Land O Lakes® Butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.
In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.
Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.
Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of Land O Lakes® Butter and sprinkle with minced parsley.
Recipe note: Sauce should be thick and glossy!
Disclosure: This recipe sponsored by

Rhubarb Upside-Down Cake

Published: May 20, 2011

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Time: 1 hour 45 minutes

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Andrew Scrivani for The New York Times

Rhubarb Upside Down Cake

Related

• A Good Appetite: The Upside of Rhubarb (May 25, 2011)

2 1/2 sticks unsalted butter, at room temperature, more to grease pans

1 1/2 pounds rhubarb, rinsed and sliced into 1/2-inch cubes (about 4 cups)

2 teaspoons cornstarch

1 1/2 cups granulated sugar 1/2 cup light brown sugar

2 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon fine sea salt

Zest of 1 lemon, grated

1 teaspoon vanilla extract

4 large eggs

1/3 cup sour cream

2 teaspoons lemon juice.

1. Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a buttered baking sheet.

2. In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.

3. Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.

4. Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.

5. Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.

6. Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.

7. Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.

Yield: 8 servings.