Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Dried peas |
| 2 cups | Cold water |
| 1 medium | Onion; sliced |
| 1 tablespoon | Ham fat |
| 1 | Ham shank |
| ⅓ teaspoon | Celery salt |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 7 cups | Cold water |
| 1 tablespoon | All-purpose flour |
| 1 tablespoon | Shortening or drippings |
| 2 cups | Cold milk |
WHITE SAUCE
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, .