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: Heat oven to 375 degrees Fahrenheit
1: Stir together flour, baking soda and salt
2: In large bowl, beat butter, granulated sugar, brown sugar and vanilla on medium speed of electric mixer until creamy
3: Add eggs; beat well
4: Gradually add flour mixture, beating well
5: Stir in chocolate chips and nuts, if desired
6: Drop by rounded teaspoons onto ungreased cookie sheet
7: Bake 8 to 10 minutes or until lightly browned
8: Cool slightly; remove from cookie sheet to wire rack
9: Cool completely
10: About 5 dozen cookies
11: NUTRITIONAL INFORMATION PER SERVING (1 COOKIE = 1/60 RECIPE) 100 Calories 1 gm Protein 13 gm Carbohydrate 5 gm Fat 3 gm Saturated Fat 15 mg Cholesterol 55 mg Sodium 5 mg Calcium Recipe by: Stephane Corbe <scorbe@miya
12: cs
13: it-chiba
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15: jp> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2
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