Classic Split Pea Soup, Dinner Rolls and Rosemary Butter

Pea Soup

Chicken stock (water, chicken bones, onions, carrots, celery, garlic, thyme, black pepper, bay leaves), split peas, apple smoked bacon, onions, celery, green bell peppers, leeks, thyme, garlic, kosher salt, white pepper, bay leaves

Dinner Rolls

Enriched unbleached flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, sugar, shortening (interesterified soybean with distilled mono glycerides added), yeast, eggs, contains less than 2% of ascorbic acid (vitamin C), monocalcium phosphate, soy flour, enzyme, potassium iodate, color (yellow #6), salt

Rosemary Butter

Butter (cream, salt), rosemary, salt

Pea Soup

Cooking Instructions: Place bag into a saucepan filled with rapidly boiling water. After about 30 minutes from frozen (20 min if thawed), Carefully remove the bag with tongs. Cut a corner with scissors and pour into a serving bowl.

Dinner Rolls

Cooking Instructions: Remove the desired number of frozen rolls from package. Arrange evenly on a greased sheet pan with a gap between rolls of about one inch. Allow rolls to rise in a warm, draft free area for approximately 90 minutes or until they are at least 3 times their original size. Cook in oven at 350° for 10 - 12 minutes or until lightly browned.

Rosemary Butter

Handling: Thaw in refrigerator. Do not refreeze.