200 : g Dried yellow split peas;
-rinsed : -rinsed in cold
; : ; water and drained
; : ; (7oz)
1 : /2 l Water or chicken stock;
-(23/4 : -(23/4 pints)
1 : sm Carrot; peeled and cut into
; : ; 3 pieces
1 : sm Onion; diced
1/4 : Leek; diced
Ham : Ham or pork bone; weighing
; : ; approximately
; : ; 650-900g (11/2 -
; : ; 2lb), meat removed
; : ; and diced
2 : Bay leaves
Salt : Salt & freshly ground black
-pepper : -pepper
30 : ml Fillipo Berio Extra Virgin
-Olive; : -Olive; (2tbsp)
Oil : Oil
4 : sl Dellugo Fresh Polenta
-slices; : -slices; diced
5 : ml Fresh sage; chopped (1tsp)
1 : /2 lb Red potatoes
1 : sm Red onion; chopped fine
Salt; : Salt; to taste
0: Combine cerel and juice in bowl
1: Dissolve baking soda in buttermilk, mix
2: Add buttermilk, oats, and remaining ingredients to cereal and stir until well moistened
3: Coat muffin pans with cooking spray, filling 2/3 full
4: Preheat oven to 375 degrees and bake for 20 minutes
5: Yield: 18-20 muffins, approximately 120 calories each
6: Source: The Indiana Bed & Breakfast Association Cookbook, Publick House/formatted for MM by B
7: A
8: Cleaver
9: Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest
10: net on Mar 13, 1999