Hi, Gem, Here they are.
Navy Beans
1 pkg navy beans (16 oz) ½ pound salt beef, cut into small chunks black pepper to taste 1 large onion slicedPlace all ingredient in a saucepan and cover with water. Bring to a boil. Cover, reduce heat, and simmer until beans are tender. This will take most of the day. You need to keep watching them so that they don't boil dry. Keith likes this wet, but not "soupy", but you add water to suit your taste. Some people prefer to eat this as a soup.
Pea Soup
1 package of split peas (green or yellow - I use yellow) or whole peas (this is the French Canadian method) 1 bone left after you eat a ham (If you don't have this, you can purchase a pork hock from the butcher or meat market) salt meat (I don't use this, as I prefer the taste of ham. Also, I don't cook with added salt, so my soup is usually not salty enough for other people, but it is healthier. ) 1 onion, sliced 2 stalks of celery, chopped into very small pieces. (I have to chop it into small pieces because Keith hates chunks of celery, but you can cut into bigger pieces if you wish.) chopped carrot, turnip, and potato. You can also use parsnip if you wish, but remember that this is a strong vegetable, so don't use much. black pepper to taste Worcestershire sauce (if desired. Keith doesn't like it, so I usually add it to mine in the bowl)Place the peas, ham bone, and onion in your soup pot and then fill the pot about half full of water. Bring to a boil. Cover and reduce heat. Keep this boiling for a couple of hours, or until peas are softening. Add vegetables as desired. Remember that this ends up being quite a thick soup, so you will have to experiment with amounts until you reach the desired consistency. You will need to add water throughout the day as well. About 20 minutes before serving, make dumplings.
1 cup white flour pinch of salt 2 tsp baking powder waterPlace dry ingredients in a bowl and stir together. Gradually add water until a dough forms. Take care that this is neither too wet not too dry. Experimentation will show you what works for you. Drop by spoonfuls on top of the bubbling soup. You will need to make sure that the soup is boiling rapidly before you add the dumplings. And give it a good stir before adding the dumplings, as there can be a tendency for it to stick at this stage. Cover the soup again. The dumplings will magically puff up and the inside will be dry and fluffy when they are done. It should take about 10 minutes. Again, experimentation will help with this.
Enjoy!
Katherine