Carolinas Country Cooking

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47 Split Pea Soup With Dumplings 2 1/4 cups green split peas (about 1 pound) 2 ham hocks 8 cups of cold water 1 medium onion, slice d 1 cup of diced celery 1 cup of diced carrots 1 teaspoon of salt 1/4 teaspoon of black pepper For the dumplings: 2 cups of si fted all -purpose flour 3 teaspoons of baking powder 1 teaspoon of salt 3 tablespoons of shortening 1 cup of milk 1 egg, beaten Combine the green split peas, ham hocks, cold water, onion, celery, carrots, 1 teaspoon of salt, and the black pepper in a Dutch oven.

Remove the breadcrumbs and set aside. Melt the remaining 2 tabl espoons butter in the same skillet and add the onions and cook until tender. Stir in the flour, mu stard, paprika and black pepper and cook, stirring constantly, until bubbly. Gradually add the milk and the egg and cook, stirrin g constantly, until the mixture comes to a boil and thickens. Stir in corn and cook until heated through. Remove to serving dish . Sprinkle with the breadcrumbs and serve. ____________________ Fried Apples 4 large sweet apples (Such as Delicious or Macint osh) Oil 1/2 stick of butter 3/4 cup of sugar Remove the core and thinly slice the apples.

Coat a skillet with a vegetable oil and cook the patties about five minutes on each side. Set aside and keep warm. Add the mushrooms to the skillet and cook for three minutes. Then add the Worcestershire sauce, salt, and beef broth. Cook for another ten minutes. Return the patties to skillet, cover, and simmer for 15 minutes. Place th e patties on a platter and keep warm. Combine the water and cornstarch and add to broth mixture, stirring well. Bring mixture t o a boil and cook one minute more.

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