Recipe Card

Recipe Card

Pork Split Pea Soup and Potato Soup, Two Old Fashion Recipes From the Midwest

In my opinion, one of the best places to get really good recipes is from the local churches and other local organizations cookbooks.  When the best cooks in a community come together and share their recipes, it is always a treasure trove of mouth-watering results.  So, needless to say, I have many such books in my vintage collection.  This Pork Split Pea Soup recipe was found in a church cookbook from Waterloo, Iowa.  I have never been to Iowa but was born and raised close by in Indiana.  Since both states are farm states and have a lot in common, I grabbed this old cookbook when I got the chance.  I felt sure it would be full of good recipes and I have not been disappointed.   The potato soup is from an old grocery store in the midwest that gave away recipe cards.  Most of their recipe cards featured quick, easy, and economical recipes.  This soup is no exception.   If you like soup, if you are looking for quick and easy recipes, if you are looking for ways to feed your family economically, here are some old-time recipes to add to your files.

POTATO SOUP

This recipe is another grocery store give-away recipe.

6 med potatoes, peeled and cubed

1 small onion, chopped

1 stalk celery, chopped

1 tsp seasoned salt

Dash of pepper

1 tbsp parsley flakes

4 cups water

2 cups milk

3 tbsp margarine

Combine potatoes, onion, celery, salt, pepper, parsley, and water in a pot and bring to a boil. Cook for 20-25 minutes until potatoes are tender. Reduce heat and add milk and margarine. Cook until heated through. Serve hot.

PORK SPLIT PEA SOUP

1 lb dry green split peas (2 cups)

8 cups cold water

1 cup chopped onion

1/2 cup chopped celery

1 1/2 tsp salt

1/2 tsp dried marjoram, crushed

1/4 tsp pepper

1 lb ground pork

3/4 tsp sage

1/2 tsp salt

1/8 tsp pepper

3 med potatoes, peeled and diced

Rinse split peas.  In a large kettle or Dutch oven combine split peas, cold water, onion, celery, 1 1/2 teaspoons salt, marjoram, and 1/4 tsp pepper.  Bring to a boil, cover and simmer till peas are tender, about 1 hour.  Do not drain.  Meanwhile, combine ground pork, sage, 1/2 teaspoon salt, and 1/8 teaspoon pepper.  Mix thoroughly.  Shape into twenty-four one-inch balls.  Drop balls and potatoes into soup mixture; return to boiling.  Cover, simmer 20 minutes longer.  Season to taste if needed.

Serves 10 to 12

Enjoy!

About the Author

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com

Hi, I am looking for a recipe from the Great American recipes card collection for carrot cake.?

Is this it?
25 minutes preparation, 40 minutes baking

Makes 10 servings

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
2/3 cup butter, softened
1 cup granulated sugar
3 large eggs
2/3 cup milk
3 medium carrots, grated
½ cup coarsely chopped walnuts (about 2 ounces)

Icing

½ cup (1 stick) butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
2 ½ cups confectioners’ sugar

Topping

½ cup finely chopped walnuts (about 1 ounce) 2 tablespoons firmly packed light brown sugar

1. Preheat oven to 350F. Grease a 9-inch round cake pan. Dust with flour; tap out excess.
2. Mix together flour, cinnamon, baking powder and salt.
3. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour batter into prepared pan.
4. Bake cake until top springs back when lightly touched and a toothpick inserted in center comes out clean, 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely. 5. To prepare icing, beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla. Beat in confectioners’ sugar until well blended. To prepare topping, mix together nuts and brown sugar.
6. Place cake on a serving plat. Spread icing over top and sides. Sprinkle with nut mixture.

Baking Tips

If desired, icing can be omitted. Instead, dust top of cake with confectioners’ sugar.

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