Seafood Salad

1 pound shrimp, cooked (I saute in 2 cloves garlic and a little butter)
Meat from 1 fresh crab or 1 tin crab meat
1/2 cup light mayonnaise
4 tablespoons fat free sour cream
1/2 cup finely diced cucumber
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup freshly snipped dill or 1-2 tsp dill weed
2 tsp anchovy paste
1/8 teaspoon fresh ground black pepper

Salt to taste

Place the shrimp cucumber and dill in a large mixing bowl.
Whisk together the rest of the ingredients except
the salt, and add the seafood mixture.
Toss well. Taste the salad and add salt, if needed.
Serve over romaine lettuce. Toss well and serve.

Ham & Split Pea Soup

2 pkgs dried green split peas
1 ham bone and 2 cups ham chopped
16 cups water
1-2 small onions chopped
4 cloves garlic, peeled and cut up
4 carrots, chopped in small pieces
1 stalk celery, chopped in small pieces
salt and pepper to taste
1 bay leaf
3 tsp cumin

Combine all the ingredients in a large pot. Boil until peas are soft, stir often to avoid burning at the bottom of the pot. Reduce heat to low and simmer for a few hours, stirring occasionally. Remove ham bone and bay leaf before serving. Freezes really well.