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Santa Barbara Field Artillery Split Pea Soup
1 ¼ C split peas, washed and drained
2qts chicken stock
1 med onion, chopped
1 stalk
celery, chopped
2 med carrots, diced
½ tsp marjoram
1/8 tsp ground cloves
PLACE all ingredients in soup pot, bring to boil, simmer covered, stirring occasionally
until peas are mushy, (about 1 ½ hours). Puree half of the soup in a blender, return
to pot, stir and heat.
Makes 2 quarts.
Airborne Turkey Stuffed Cabbage Rolls
1 med head cabbage
2 1/2 C cooked ground turkey
½ C chopped onion
¼ C chopped celery
2
Cloves garlic, minced
1 tsp basil
1 16oz can tomatoes
BOIL whole head of cabbage, 25 minutes; peel leaves from cabbage and place on a plate.
Mix all ingredients except cabbage
leaves and tomatoes. Put a large spoonful of this
mixture on each leaf, tuck ends in, roll up, and place in a deep casserole dish.
Chop leaves that are too small to roll and place them on top of the casserole. Chop
tomatoes and pour tomatoes and juice over all.
Bake 50 minutes at 350 degrees.
Serves
6.
½ C green peeper, chopped
½ C onion, chopped
1 Tbsp garlic juice
1 can green chilies,
chopped
½ small tomato, squeezed of juice and chopped
2 tsp pimiento, chopped
6 eggs
pinch
of saffron
½ C cheese, grated
IN SKILLET, sauté green pepper and onion in garlic juice with 2 Tbsp water. Add chopped
chili, tomato, and pimiento ~ boil off
liquid. Combine eggs and saffron and beat
well. Add cheese and contents of the skillet. Return to skillet and fry until eggs
are set,
turning to avoid scorching. Pour off any water rendered during cooking.
Serve topped with chili salsa if desired.
Serves 4
4 small Chicken Breasts, Skin and Fat Removed.
Combined weight under 1 lb.
1 C pineapple
juice
½ tsp basil
2 tsp paprika
4 med apricots
To Taste Pepper
1 sprig rosemary, fresh
COMBINE tomato juice with basil, paprika, and pepper. Toss in rosemary. Pour over
chicken in shallow baking dish. Bake 45
minutes at 374 degrees or until chicken is
fully cooked. Remove rosemary. Serve chicken with 4 Baked Apricots.
Serves 4.
