Thursday, November 12, 2009


This is another old Southern Indiana recipe.

1 lb dry green split peas
2 qts water
1 meaty ham bone
1 cup chopped onion
1/4 tsp garlic salt
1/4 tsp dried marjoram, crushed
dash of pepper
1 cup finely chopped celery
1 cup diced carrot
1 tsp salt

Put the peas in a large saucepan and add the water. Let set to soak overnight. Next morning, add the ham bone, onion, garlic salt, marjoram, and pepper. Bring to a boil, cover, and simmer for 2 hours stirring occasionally. Remove the bone and cut the meat from the bone. Cut meat into small pieces and return to the pot. Add the carrots, celery, and salt. Cook slowly for 45 minutes, stirring once in awhile.

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