Making Your Holiday Meals Last

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Split Pea & Ham Soup
Yield: ~ 10 cups

Ingredients
2 tablespoons olive oil
2 cups diced onion
1 cup diced carrots
1 cup diced celery
2 garlic cloves, minced
1 ham bone
1 qt. water or stock
1/2 lb. split green peas, rinsed and picked over
3 large bay leaves
leftover ham, diced (optional)
salt and freshly ground pepper, to taste

Method
Pour the oil into large stockpot over medium-high heat. Add the onions, carrots, celery and minced garlic and cook, stirring frequently, for 7 minutes. Add the ham bone, water or stock, split peas and bay leaves. Bring to a boil, reduce to a simmer and continue cooking for 1-1/2 hours, stirring occasionally. Soup is done when peas easily mash when pressed against the side of the pan.

Remove the ham bone, add diced ham and continue cooking another 10 minutes. Add water if the soup is too thick. Season to taste.

Brisket & Sweet Potato Hash
Yield: ~ 2 1/4 lbs.

Ingredients
3/4 lb. leftover brisket, cut into 6 equal pieces
1 large sweet potato, peeled and cut into 2" chunks
1 medium rutabaga, peeled and cut into 2" chunks
1 small onion, peeled and quartered
2 garlic cloves, peeled
salt and freshly ground pepper, to taste
1 tablespoon olive oil
leftover brisket gravy, reheated

Method
Set up a meat grinder or place the shredder blade in a food processor. Grind or shred the brisket, sweet potato, rutabaga, onion and garlic, alternating each ingredient. Season with salt and pepper, mix well, set aside. Pour the oil in a large sauté pan or iron skillet over medium-high heat. Scoop the hash mixture into the hot pan, patting it firmly into a 1/2-inch thickness across the pan. Reduce heat to medium, cooking to crisp the bottom of the hash, approximately 5 minutes.

Turn in sections to cook and crisp the other side. Adjust seasoning and serve with the gravy.

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