Yield: 6 Servings
|1½ cup||Dried peas|
|2 cups||Cold water|
|1 medium||Onion; sliced|
|1 tablespoon||Ham fat|
|⅓ teaspoon||Celery salt|
|7 cups||Cold water|
|1 tablespoon||All-purpose flour|
|1 tablespoon||Shortening or drippings|
|2 cups||Cold milk|
Soak dried peas overnight in 2 cups cold water. Drain. Saut sliced onion until tender in ham fat. Add ham shank, drained peas, celery salt, salt, pepper, and 7 cups cold water. Cover, bring to a boil, and simmer gently for 2 hours. Remove ham bone and slice meat. Combine with White Sauce, heat well, and serve. Yield: 6 to 8 servings.
White Sauce: Blend flour and shortening or drippings in top of double boiler. Gradually add 2 cups milk and cook, stirring constantly, for about 10 minutes. Yield: 2 cups.
SOAK BEANS OVERNIGHT
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .