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DRY SPLIT PEAS
a good choice for the thrifty family
SPLIT PEAS--
Green or yellow
.
g1ve us energy
help build muscle
blood
JUN 7 1971
0447A
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USE COOKED SPLIT PEAS IN
SOUPS SALADS MEAT LOAVES
FNS-29 (Formerly C&MS-38)
U.S. Department of Agriculture • Food and Nutrition Service • Agricultural Research Service
COOKED DRY SPLIT PEAS
1 cup dry split peas
2 cups water
112 teaspoon salt
Wash and drain split peas.
Put split peas and water in a pan. Bring to
boiling. Boil 2 minutes. Remove from heat.
Cover and let soak 112 hour.
Add salt, bring to boiling. Cover and boil
gently about 20 minutes until tender. Do not
stir.
Makes about 2% cups cooked split peas.
SPLIT PEA CASSEROLE
1 small onion
2 tablespoons fat
2 eggs
2 cups fluid milk
2 112 cups cooked split peas
1 cup uncooked, quick rolled wheat or rolled
oats
1 cup cut-up, canned chopped meat or
canned luncheon meat
112 teaspoon salt
Pepper, as you like
Chop onion and cook in fat until tender.
Beat eggs in a large bowl and add milk.
Stir onion and rest of ingredients into milk
mixture. Pour in greased baking pan.
Bake at 350° F (moderate oven) about 50
minutes.
Makes 6 servings, 1 cup each.
SPLIT PEAS WITH BACON
AND CHEESE
3 slices bacon
4 cups cooked split peas
1 cup cut-up cheese
Cut up bacon. Cook and stir until crisp.
Drain off some of fat.
Stir in split peas and cheese. Heat slowly
until hot. Serve at once.
Makes 6 servings, about ¥2 cup each.
• Fluid milk made from nonfat
dry milk may be used in these
recipes.
SPLIT PEAS AND BEANS
1 cup dry kidney beans
5 cups water
1 % teaspoons salt
% cup cut-up salt pork
1 green pepper
1 medium-size onion
1 cup dry split peas
1/4 cup tomato sauce or catsup
Pepper, if you like
112 cup cut-up, canned chopped meat or
canned luncheon meat, if you like
Wash and drain beans.
Put beans and water in a pan. Bring to
boiling. Boil 2 minutes. Remove from heat.
Cover and let soak 1 hour.
Add salt and salt pork. Boil gently about
1%. hours until beans are almost tender.
Chop green pepper and onion. Wash and
drain split peas. Add to beans. Stir in rest
of ingredients.
Cover and boil gently about 40 minutes until
beans and peas are tender. Do not stir.
Makes 6 servings, about%, cup each.
SPLIT PEA PATTIES
2 V2 cups cooked split peas
% small onion
1 egg
1 cup fine, dry bread crumbs
112 cup fluid milk
% teaspoon salt
Mash split peas with a fork.
Chop onion finely. Beat egg.
Mix all ingredients. Shape into 12 patties.
Chilll hour.
Cook patties in a heated, greased fry pan
until browned on both sides.
Makes 6 servings, 2 patties each.
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TOP-OF -STOVE CASSEROLE
1 small onion
1 pound ground beef
2 cups cooked or canned tomatoes
% cup uncooked rice
%cup water
1 tablespoon sugar
2 V2 cups cooked split peas
Salt and pepper, as you like
Chop onion.
Put ground beef and onion in a pan. Cook
until meat is browned. Drain off fat.
Add tomatoes, rice, water, and sugar.
Cover and boil gently about 25 minutes until
rice is tender.
Add split peas, salt, and pepper. Heat
slowly until hot.
Makes 6 servings, 1 cup each.
SPLIT PEAS WITH TOMATOES
1f4 cup finely cut-up salt pork
1 small onion
1 cup cooked or canned tomatoes
1 teaspoon sugar
2% cups cooked split peas
Pepper, as you like
Fry salt pork until lightly browned.
Chop onion. Add to salt pork and cook until
tender.
Stir in tomatoes, sugar, split peas, and
pepper. Heat slowly until hot.
Makes 6 servings, about 112 cup each.
SPLIT PEA CHOWDER
1 cup dry split peas
% small onion
1 tablespoon fat or drippings
3 cups water
1 teaspoon salt
1 small potato
1 cup finely cut-up, canned chopped meat or
canned luncheon meat
1 cup fluid milk
Wash and drain split peas.
Chop onion. Cook in fat or drippings in a
large pan until tender.
Add water, salt, and split peas. Bring to
boiling. Lower heat. Cover and cook 45 minutes.
Chop potato and add to chowder. Cook
about 15 minutes longer until potatoes are
tender.
Add meat and milk. Heat.
Makes 6 servings, about% cup each.
SPLIT PEA VEGETABLE SOUP
1 large potato
2 medium-size carrots
2 stalks celery
% small onion
% cup dry split peas
2 quarts (8 cups) water
1 tablespoon fat or drippings
1 tablespoon salt
Pepper, as you like
% small head cabbage
Cut up potato, carrots, celery, and onion.
Wash and drain split peas.
Bring water to boiling. Add cut up vegetables,
split peas, fat or drippings, salt, and
pepper. Cover and boil gently 30 minutes.
Cut up cabbage and add to soup. Cook 15
minutes longer.
Makes 6 servings, about 11;3 cups each.
SPLIT PEA SOUP
1 large onion
3 tablespoons fat or drippings
1 % cups dry split peas
6 cups water
1 1/2 teaspoons salt
Chop onion. Cook in fat or drippings in a
large pan until tender.
Wash and drain split peas.
Add water, split peas, and salt to onion.
Bring to boiling. Lower heat and cover pan.
Cook about 2 hours until thickened.
Makes 6 servings, % cup each.
Note: Cook a ham bone or pieces of ham
in the soup, if you like. Remove bones and
serve meat in soup.
Revised March 1971
1t U.S. GOVERNMENT PRINTING OFFICE : 1971 0-387-885
For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402 ·Price 10 cents
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