PALOUSE SOUP MIX

2-1/2 c. green split peas (16 oz. pkg.)
2-1/2 c. lentils (16 oz. pkg.)
2-1/2 c. pearl barley (16 oz. pkg.)
2 c. alphabet macaroni (8 oz. pkg.)--I use brown rice instead
1 c. dried onion flakes (2 3/8-oz. pkgs.)
1/2 c. celery flakes (1 3/8-oz. pkg.)
1/2 c. parsley flakes (1 1/4-oz. pkg.)
Optional:
1-1/2 t. thyme
1-1/2 t. white pepper
Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before
using. Makes 10 c. of mix.
TO COOK: Combine 1 c. of soup mix with 4 c. of water or seasoned stock in large
pan. Add 1 c. of cooked chopped meat, if desired. Bring to a boil. Reduce heat to
low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender.
Add 1/2 t. salt if desired.
MINESTRONE VARIATION: Combine 1 c. of soup mix with a 16-oz. can of stewed
tomatoes, 2 to 3 c. water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and
1/2 t. basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to
low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 t.
salt, if desired.

PANCAKES

2 cups Master Mix
Attach this to the Jar:
1 egg, beaten
1 1/4 cups water or milk
Combine all ingredients; stirring just enough to moisten dry ingredients.
Drop by spoonfuls onto a hot non-stick or greased griddle or fry pan. Turn when
bubbles appear on the surface of the cakes.
Cook until well browned. Makes about 12 to 16 pancakes.
For waffles add 1 tablespoon melted fat or oil to pancake mixture. Makes 4 small
waffles.