Egg and Pepper Sandwiches

Egg and pepper sandwiches are a Chicago-area Lent tradition, especially among Italian-Americans. During February, March, and April, these sandwiches can be found at many hot dog stands or delis in Chicago. The sandwich is often available only on Fridays to accommodate the Catholic tradition of not eating meat on Fridays during Lent. But there is no reason to save these sandwiches just for Lent. They make a fast and easy meal any time of the year.

The name of the sandwich really says it all--egg and pepper. But pepper here means bell pepper, not black pepper. Although any type of bread could be used, the best bread to use is soft Italian rolls from either Gonnella or Turano, two major suppliers of Italian breads in the Chicago area. Any other sub-type roll could substitute if you can't find good Italian rolls, but for me, the Gonnella or Turano rolls are the best. The Italian rolls have a certain texture that is good for holding together messy sandwiches. Also, the flavor of these rolls compliments the egg and pepper well. I toasted these rolls for just a few minutes in a warm oven to give them just a little crunch.

Egg and Pepper Sandwiches

• 2 green bell peppers
• olive oil
• 6 eggs
• 2 Tbsp. milk
• 3 soft Italian rolls

Wash the bell peppers, remove seeds and cut into two inch strips. Put a small amount of olive oil in a pan and turn on to medium heat. Add the peppers. Cook until the peppers are tender.

Meanwhile, crack the eggs into a bowl and add the milk. Beat the eggs well. Once the peppers are tender, add the eggs to the pan and stir constantly so the eggs do not stick. Cook until the eggs are done. Spoon the egg and peppers onto the Italian roll. Enjoy!

Aunt Paula's Fancy Crackers

This past Christmas, we made a trip to Michigan to visit family. Aunt Paula and Uncle Zach Holmes were our hosts for the visit. We are lucky to have such a wonderful place to stay for our visits to Michigan. Aunt Paula and Uncle Zach's home becomes a home away from home. I don't know how many times we have stayed with them, but every time we do, we have a great time and create good memories. My favorite memory involves spilled wine and an attempt by MDS and Uncle Zach to do laundry in the middle of the night. But, you will have to ask one of them for the details.

Aunt Paula always has delicious food for us, and, these crackers are no exception. Despite eating so much on Christmas, when Aunt Paula put this crackers out on Christmas, I could not stop eating them. These crackers are easy to make, but, the flavors make them fancy and delicious.

Aunt Paula's Fancy Crackers

• 2 boxes Ritz Bits cheese crackers
• 1 package ranch dressing mix
• 1/2 cup cooking oil
• 1 Tsp. dill
• 1tsp. garlic powder
• 1 tsp. celery salt

Put the crackers in a large zipper bag. Mix together the ranch dressing mix, cooking oil, dill, garlic powder, and celery in a small bowl. Pour over crackers. Gently shake to mix. Put in the refrigerator for 24 hours. Enjoy!

Split Pea Soup

Split pea soup is a good meal on a cold day. Mom would usually make this with a ham bone after a big ham dinner, like Easter. But if you don't have a ham bone, you can just use diced ham. This soup is easy to make and has only a few simple ingredients. Like many soups made from scratch, it is good for a weekend meal because it does take a few hours to simmer. But the time is worth it for the delicious result. Meanwhile, you can make fresh bread to enjoy with the soup, like Mom's French Bread.

I remember that Mom and, especially, Dad liked this soup. I have to admit that when I was a kid, I was not the biggest fan of the soup. I am not even sure what I did not like about it. Now that my tastes have matured, I love this soup. I was missing out all those years when I was young.

Split Pea Soup 

• 1 pound ham (with or without bone)
• 1 cup uncooked split peas
• 2-3 carrots, chopped
• 1/4 head cabbage, chopped
• 1 onion, chopped
• 1 potato, chopped
• salt and pepper to taste

Place the ham in a large soup pot and cover with water. Bring to a boil, then simmer for one to two hours hour. Skim off top. If using a ham bone, remove bone. When the bone is cool, remove and chop ham meat and return meat to soup pot. Add remaining ingredients and simmer for another one to two hours, stirring occasionally. Enjoy!