2 qts. (8 c.) corned beef stock
1 lb. split peas

The stock from corned beef makes excellent dried split-pea soup, either the yellow or green variety. When cold, remove any fat from the top and add peas. Cook fairly fast for about 1 1/2 to 2 hours, until peas become a puree. If peas are soaked overnight they cook much faster. The pea puree can be cooked with pickled pork and used as a sauce.