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   October 10: World Porridge Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pease Porridge   
    Categories: Soups, Pork, Vegetables   
         Yield: 8 Servings   
       
         3 c  Split Peas; diced *   
              Water   
         1    Ham Bone or Pork Knuckle   
         1 lg Onion; chopped   
         1 md Turnip; scraped, diced   
         1 lg Potato; peeled, diced   
         2    Ribs celery; w/leaves, diced   
         2    Sprigs Summer Savory   
              +=OR=+   
         2    Sprigs thyme   
         2    Sprigs Marjoram   
         1 tb Sea Kelp   
              +=OR=+   
              Salt; as needed   
              Water to cover   
       
     * HUH?! How do you "dice" split peas? - UDD   
        
     Rinse and pick over peas. Cover w/water and leave to soak   
     overnight. Next morning, drain, add remaining ingredients,   
     and bring to boil. Cover pot, turn down heat, simmer for   
     about 2 hrs. stirring occasionally.   
        
     When peas are tender, remove ham bone or knuckle, cut   
     meat from bone, and return to pot. Take out herb sprigs.   
     Puree if desired, reheat, and serve in individual bowls,   
     each topped with a small pat of butter.   
        
     Serves 8.   
        
     Source: Colonial Cookbook, updated as researched from   
     The Old Farmer's Almanac 1792.   
        
     FROM: Lisa Crawley   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
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