Weather Forecast


UPDATE: Final Minnesota legislative bills may be passed in middle of the night

Split pea soap and popovers for a delicious meal

I had a ham in the freezer that needed to be used, so I prepared a tasty ham dinner one day, and we enjoyed ham sandwiches the next day. I had enough ham left over to prepare a pot of split pea soup. Split peas don’t require overnight soaking and are a good nutritional source. This week I also would like to share a wonderful recipe for Honey Barbecued Ribs that are tender and covered in a rich, tangy barbecue sauce. Absolutely wonderful! I haven’t tried the sauce on chicken wings yet, but I think they would be the bomb!

Split Pea Soup

3 cups diced cooked ham

3 finely chopped carrots

1 medium onion, diced

1 cup celery, diced

3 medium potatoes, peeled and cut into small chunks

1/8 teaspoon thyme leaves

16-ounce package green split peas, rinsed and drained

8 cups chicken broth

1/8 teaspoon pepper

In a five quart Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover. Simmer for about an hour or until soup has thickened, stirring occasionally. Season with pepper.

Honey Barbecued Ribs

Serving size: 4

4 pounds baby back ribs

1 pouch dry onion soup mix (I like Beefy Onion Soup Mix)

3/4 cup ketchup

1/2 cup water

1/3 cup honey

1/2 teaspoon pepper

1/2 teaspoon garlic powder

Cut ribs into two or three rib portions. In a 6-quart Dutch oven, place ribs in enough cold water to cover. Heat to boiling over high heat. Reduce heat to low. Cover and cook 35 minutes; drain. Meanwhile, in a 1-quart saucepan, combine soup mix, ketchup, water, honey, pepper and garlic powder. Heat to boiling over high heat. Reduce heat to low; cook five minutes, stirring occasionally. Bake in a 350°F oven for about 30 minutes.

Cover ribs lightly with sauce, reduce heat to 275°F, cover with foil and bake for another 30 to 45 minutes. Spread remaining sauce over ribs, cover and continue cooking until glaze is set on ribs. Ribs may also be cooked on a preheated grill rack, directly above coals. Grill, uncovered, 30 minutes, turning and basting often with barbecue sauce.

Kris’ Popovers

Serving size: 6

1 cup flour

1 cup milk

4 eggs

3 tablespoons melted butter

Dash salt

Heat oven to 450°F. Grease four deep custard cups or six popover cups. With a hand beater, beat eggs slightly; add milk, flour, butter and salt and beat just until smooth. Don’t over beat. Fill cups half full. Bake at 450 degrees for 25 minutes. Slit tops with knife. Lower temperature to 350 degrees and bake 15-20 minutes longer or until deep golden brown. Immediately remove from pan; serve hot. Grease popover cups with Crisco and heat in a hot oven for about 5 minutes. Remove pan from oven and bake accordingly.

GARY’S TIP: Rusty bolts can usually be loosened by pouring club soda on them.

FOOD FOR THOUGHT: Nothing great was every achieved without enthusiasm.