Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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A nice little slow-cooked recipe for those long work days.

Split Pea Soup recipe-

1 lb. of split green peas or yellow peas, rinsed out & soaked overnight
2 lbs. of ham hocks
2-3 carrots, sliced into 1 in. pieces
1/2 large white or yellow onion, chopped
2-3 celery stalks, sliced into 1 in. pieces
4-5 chicken bullion cubes
1 1/2-2 tsp. of black pepper
2 tsp. of granulated garlic
4 quarts of water

Step one: Sort out you split peas, taking out any undesirable bits from the bag, dump the peas into a colander, rinse them out under cold running water. And dump them into a crock pot. And let them soak overnight.

Step two: Turn on your crock pot to high. Then add in the ham hocks, and prepare the vegetables. Toss in the sliced veggies and seasonings, and add the water until it covers everything.

Step three: Cook the soup for 4-6 hours on high, stirring occasionally. Optionally, turn down the heat to low. If you have to work, and cook for 6-8 hours.

Step four: Turn off the crock pot, and let the soup cool off for 10-15 minutes. Serve into bowls to help speed up the cooling process. Serves up to eight people, and enjoy.



A nice little side addition to any soup recipe.

Corn Bread recipe-

1 cup of ALBERS yellow corn meal
1 cup of All-purpose flour
1/4 cup of granulated sugar
1 Tbsp. of baking powder
1 Tsp. of salt
1 cup of milk
1/3 cup of vegetable oil
1 large egg, lightly beaten

Step one: Preheat your oven to 400°F, grease an 8 in. square baking pan.

Step two: Combine all of the dry ingredients together in a medium bowl. Combine the milk, oil, and egg in a separate bowl; mix well, and incorporate the milk mixture into the dry ingredients. Mix together until just blended.

Step three: Bake for 20-25 minutes, or until wooden toothpick comes out clean after being inserted to the corn bread. Serve warm.

Note: Recipe can be doubled. Use a 13×9 in. baking pan; bake as above.

Photo originally taken on 07/10/2023