Hernekeitto(

6 c Water

2 c Dried yellow

-or green split peas 2 c Cubed fully cooked ham

Or 1 1/2 lb Smoked pork hocks

2 c Cubed potatoes

1 c Chopped carrots

1 sm Onion, chopped

1/4 ts Salt

Dash of pepper

1. Wrap allspice in cheesecloth and tie with string to form a spice bag

2. In a large saucepan, combine water, peas, ham, and allspice.

1 hour.

3. Add potatotes, carrots, onion, salt and pepper. Return to boiling. Reduce heat. Cover and simmer for an additional

30 minutes.

4. Remove spice bag. If using pork hocks, remove and cool slightly. When cool enough to handle, remove meat from bones and coarsely chop. Discard bones. Return meat to soup. Makes

8 to 10 servings. Source: August

1992 issue of Midwest Living. If I did wrong by posting this, please contact me privately. Please don't embarrass me in front of everyone. Sherry ( This e-mail address is being protected from spambots. You need JavaScript enabled to view it )