Split Pea Soup

The  perfect use for a ham bone . . .

1-1/2 – 2 lbs. ham bone (or pork neck bones)
16 cups water
1 lb. split yellow peas
1 onion, diced
4 cloves garlic, minced
2 stalks celery, diced (or one teaspoon ground celery seed)
2 pcs. Knorr’s vegetable bullion
1 teaspoon salt
2-3 medium potatoes, cut into ¾” pieces
8 oz. cranberry sauce

Boil the bone(s) in the water for an hour. Remove bone(s) and discard. Strain liquid, if necessary, with a cheese cloth. Add the peas and allow to sit in the broth for 1 hour. Add all the remaining ingredients, except the cranberry sauce, and bring to a boil. Reduce heat and simmer for one hour. Add cranberry sauce and stir. Puree, in stages, in a blender or food processor. Serve with a crust white bread. (February 13, 1995)

Potato Pancakes (Placki kartoflane)

My mother made piles of potato pancakes when I was a kid.  She served them hot or room temperature.  The exact recipe remains a mystery because she didn’t follow a written recipe.  She simply threw everything together and made, the relatives all seemed to agree on this, the best “placki kartoflane” to be had.  The recipe below is based on her oral instructions.

8 medium potatoes
2 large eggs
12 tablespoons flour
2 medium onions
1/2 teaspoon salt
Canola oil
Butter

Grate the onions (or puree them in a machine) and add to a large mixing bowl with the salt and two eggs.  Mix well.  Grate the potatoes.  Add the potatoes and the flour to the bowl and mix well.

Place 2 tablespoons of oil and 2 or 3 pats of butter in a cast iron skillet.  Heat on high.  Add four dollops of the potato mixture and flatten.  When brown, flip and cook for about 4 or 5 minutes.  Remove to a hot plate and keep in a warming oven.  Add more oil and butter and make the next four pancakes.  Continue until all the mixture is used.  Serve immediately.

Poles usually serve potato pancakes with sour cream and/or apple sauce.