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  Hotch Potch
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 209
Ingredients:
Ham or beef soup bone
1 cup Dried green split peas
2 medium Onions, cut up
1/2 medium Head lettuce, cut up
1 tsp Salt
1 1/2 qt Water
4 Lamb steaks, shoulder or leg chops, 3/4-inch thick
Salt and pepper to taste
Instructions:
In a Dutch oven or stew pot, place the soup bone, split peas, onion,
lettuce, salt, and water. Cover and simmer over low heat for two
hours. Meanwhile, season the lamb steaks with salt and pepper and
brown well in a skille. When the peas are tender, remove the soup
bone and add the lamb to the vegetables; cook about 30 minutes
longer. Place the meat and vegetables in a tureen, pour the "gravy"
over all. Makes 4 to 6 servings.

1 BULLOCK, Helen Duprey
Recipes of Early America
Heirloom Publishing Company
New York

MM Format by John Hartman Indianapolis, IN
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