March 2022 – Peas

Split Pea Vegetable Soup

Gloria Dougherty, Akron

  • 1½ cups dry split peas, rinsed
  • 2½ quarts water
  • ½ teaspoon pepper
  • ½ medium head cabbage, shredded
  • 6 large potatoes, peeled and cut into ½” cubes
  • 6 carrots, chopped
  • 2 medium onions, chopped
  • 2 cups cubed fully cooked ham

In a large kettle, combine peas, water and pepper; bring to a boil. Reduce heat, cover and simmer 1 hour.

Stir in cabbage, potatoes, carrots, onions and ham; bring to a boil. Reduce heat, cover and simmer 30 minutes or until vegetables are tender, stirring occasionally.

Glazed Peas

Pat Roth, Ephrata

  • 2 lbs. fresh peas
  • ¼ cup chopped green onion
  • 2 tablespoons butter or margarine
  • ½ teaspoon all purpose flour
  • ¼ teaspoon sugar
  • ¼ cup milk
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Shell and wash the peas. Cover with water and bring to a boil. Reduce the heat, cover and simmer for about 10 minutes or until they are tender. Drain well and set them aside.

Sauté the onions in butter in a large skillet until they are tender. Add the flour and sugar, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk, stirring until smooth. Stir in the peas. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in the salt and pepper.

Makes 4 servings.

Delicious Split Pea Soup

Pat Roth, Ephrata

  • 1 lb. green split peas
  • 1 meaty ham bone
  • 1½ cups sliced onions
  • ½ teaspoon pepper
  • ¼ teaspoon garlic salt
  • ¼ teaspoon marjoram
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 teaspoon parsley flakes
  • 2½ quarts water with 1 tablespoon olive oil

Soak the peas overnight, then drain.

Combine 2½ quarts water, peas, ham bone, onions and seasonings in a soup kettle. Cover and simmer for 2 hours, stirring occasionally.

Remove the ham bone and cut off the meat. Return the meat to the soup. Add the remaining ingredients and cook slowly for another 45 minutes or until the vegetables are tender.

Serves 8.

Peas with Knepp

Pat Roth, Ephrata

“This dish is eaten mostly by the Amish instead of Schnitz & Knepp.”

  • 1½ cups flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 3 tablespoons shortening
  • ¾ cup milk
  • 6 cups fresh peas
  • brown butter

Combine the flour, baking powder and salt. Cut in the shortening and blend in the milk.

Place peas in a large kettle and add enough water to cover the peas. Cook about 10 minutes.

Drop the knepp dough by spoonfuls on top of the boiling peas. Cook slowly for 10 minutes, uncovered, then cover with a dome lid and cook 10 minutes longer.

Serve drizzled with brown butter.

Makes 10 to 12 servings.

Peas & Knepp

Patti Kauffman, New Holland

“I would like to dedicate this recipe to my grandmother, Hannah Coffroth. She came up with this recipe. She had some peas left over from another meal.”

  • (3) 14.5 oz. cans peas
  • ½ gallon milk
  • 1 stick butter
  • salt and pepper to taste
  • Dough:
  • 2 cups Bisquick
  • 1 cup milk

Combine peas, 1/2 gallon milk, butter, salt and pepper in a stock pot.

Mix together the Bisquick and 1 cup milk. Stir until mixed well. Set aside for later.

When the pea mixture is at a low simmer, add the Bisquick mix with a teaspoon. Put a lid on the pan and cook for 15 minutes more. Stir and enjoy.

Pea Pot Pie

Patsy Miller, Leola

  • 1 pot of water or chicken broth
  • 1 stick of butter
  • pot pie dough
  • peas