The Goderich Signal-Star, 1985-05-08, Page 100'Su erlitog. Lloot 10e pp :g emegie 4tdd atIDaPther alliance/11Am' lo
lOompen Feet. "Illw Clinton Square Dancers %%in be on, stage. 1%1;.” 10
at 4:15 p.m.
p000t
Thick and-tty
3rap8 split gieefl peas
3 quarts water
2.pqrs feet or ham hocks
1 lb. piece of bacon
2 tbsp. butter
3 leeks, Alcoa
2 MIMS*. sliced
2 tbsp., chopped parsley
1 cap chopped celery stalks with leaves
1 celery root, peeled and cubed
1/2 lb. skinless frankfurters
salt and pepper to taste
Pumpernickel -
Cook peas in water until tender.
Press mixture through a sieve or whirl
in blender, add pig's feet and simmer
for 2 hours. Add extra water when
necessary. Remove pig's feet; cube
meat and add to soup, add bacon. Melt
butter and saute lee,ks and onions until
tender but not brown. Add to soup with
parsley, celery and cut into crosswise
slices. Remove from heat, and let stand
overnight. Reheat the next day. Add
salt and pepper. Stir well and add a lit-
tle eater if necessary. Remove bacon
and cut into slices. Serve bacon slices
on Pumpernickel bread with soup
which has been reheated until piping
hot. This is served as a whole meal. -
Klompen Feest Cook book.
04J0/ Ulli();JI
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482-3363
523-9606
523-4414
IM!=IMM.1
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