Dilled Split Pea Soup

• 3 strips bacon
• 1 1/2 c. split peas
• 3 c. boiling water
• 2 tsp. salt
• 2 Tbsp. bacon drippings
• 1/4 c. finely chopped onion
• 1/2 tsp. dill weed
• 1 2/3 c. (1 tall can) evaporated milk
• few grains cayenne pepper

1. Fry bacon in skillet until crisp; remove bacon to absorbent paper to drain and reserve 2 tablespoons drippings.
2. Add peas to boiling water in a medium-sized saucepan; add salt, bacon drippings and onion.
3. Cover and boil gently for 1 hour, adding more water during cooking process (about 1 cup water will be needed).
4. Add dill weed; cover saucepan and cook over very low heat 1/2 hour longer.
5. Remove from heat.
6. Stir in evaporated milk and cayenne pepper; heat to serving temperature.
7. Crumble bacon and sprinkle on top of each serving.
8. Serves about 4.

bacon, peas, boiling water, salt, bacon drippings, onion, dill weed, milk, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1077116 (may not work)