I am staring a 25 lb bucket of split peas in the eyes and wondering just how much split pea soup my family will tolerate from me. So, what are your favorite recipes? I looked up wwwallrecipes.com and only found one recipe for, you guessed it, split pea soup. Where else could I look? Thanks.

-- Marie in Central WA (Mamafila@aol.com), February 13, 2002

Answers

My favorite dish with split pea soup is that Indian (as in India) concoction called Dahl or Dal. It is a thick spread for Pita bread. I don't have a recipe handy. If you can't find one on the Internet, I'll see if I can find one.

-- R. (thor610@yahoo.com), February 13, 2002.

My favorite dish with split peas is that Indian (as in India) concoction called Dahl or Dal. It is a thick spread for Pita bread. I don't have a recipe handy. If you can't find one on the Internet, I'll see if I can find one.

-- R. (thor610@yahoo.com), February 13, 2002.

We use split peas for making peas pudding. You pu peas in a cheese cloth taie it together, and put in in your boiled dinner. My father brought this recipe from Newfoundland. We love it. The peas cook along with the dinner and it makes a pudding textured peas. Quite tasty with the flavoring from the dinner. I am not sure how long it takes to cook but you can tell by the texture of the peas they will be like mashed potato's when they are done.

RenieB

-- Irene Burt (renienorm@aol.com), February 13, 2002.

The pease pudding is good but you really need to soak them overnight before you put them in with the boiled dinnner, that way they cook in about an hour. Check in the library for "Classic Indian Vegetarian and Grain Cooking " by Julie Sahni .She has a number of really good recipies using split peas.One is like Falafal made with peas instead of chick peas. Happy eating!! Bob in Scotsburn NS

-- Bob manning (riobard@nsis.com), February 13, 2002.

Hi Marie, I looked in my Stocking Up cookbook, and found this recipe.

Split Pea Bread

2 cups dried split peas

2 1/2 cups whole wheat flour

1 tsp cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

2 tsps baking soda

1/2 tsp baking powder

2/3 cup butter

3/4 cup honey

3 eggs, beaten

1 cup pecans or walnuts, chopped

1 cup dried fruit, chopped

Cover 2 cups of dried split peas with water. Bring to a boil and simmer for about 1 hour or until peas are soft. Drain off excess liquid. Mash peas and measure out 2 cups of pea puree. The puree should be thick enough to mound on a spoon (like applesauce). Freeze remaining puree for soup.

Preheat oven to 325 degrees. In medium size bowl combine flour, cinnamon, nutmeg, cloves, baking soda and baking powder. Cream butter and honey until fluffy. Add eggs and pea puree. Mix well. Add flour mixture to creamed mixture and stir to combine. Fold in nuts and fruit.

Pour into 2 oiled 8 1/2 by 4 1/2 inch loaf pans. Bake 40 to 45 minutes or until cake tester comes out clean.

-- Annie (mistletoe6@earthlink.net), February 13, 2002.

I use them (curried) to fill samosas. Let me know if you want the recipe.

-- Tracy (trimmer31@hotmail.com), February 15, 2002.

www.recipesource.com has a few recipes. Best wishes!

-- cowgirlone in OK (cowgirlone47@hotmail.com), February 15, 2002.