Hi Ruth,
On , you wrote me:

 SH>> Laugh, I don't think anyone likes the song and dance.
 RH> A child might but I think most adults are of the same opinion that we
 RH> have.

Agree.  Most kids I know live in fear of the attention that song brings. :)

 RH> We'll eat the canned but definitely prefer my home made. I'll put in
 RH> anything from carrots, onions and potatoes to adding tomato
 RH> sauce--all depends on what's in the fridge and pantry and what

Very cool. I follow a pretty basic recipe for it as Andrea likes simple
food.

 RH> One package was the usual split peas, other one was dried whole peas.
 RH> We went with the split peas; they cook up and "mush" easily.

I like both, but for soup I always get the split peas.

I made fish and chips last night, I had a box of the quick soak mushy
peas but I forgot to make them in time.  LOL  Oh well gives me an excuse
to fry fish again soon! ;)


MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Batter (Shawn's)
 Categories:
      Yield: 8      Servings

    1/2 c  Gluten Free AP flour
    1/2 c  Cornstarch
      1 t  Salt
      1 t  garlic powder
      1 t  minced onion
      1 t  dried parsley
      1 lg Egg,whisked
    3/4 c  Soda water (or GF beer) *

* Start with 3/4 may need a total of 1 cup depending on flour

Heat oil to 375 for frying in a cast iron pan.

Mix wet into dry.

Drop the veggies, or fish, or chicken or whatever into batter allowing
excess batter to drip off.  Lower into oil.

Fry until cooked.

Drain on paper or a wire rack.  Let sit about 3-5 mins, and serve.
-----

Shawn

... Nothing's impossible to those that don't have to do it.


--- Grumble