Cooking Recipes

Summertime and picnics are here! Enjoy this great take-along recipe!

After the last issue of the Bulletin which mentioned "Split Pea Soup" commonly made with ham or bacon, one of our kind readers sent us this great recipe for summer soup that is just fantastic and refreshing. Perfect for these hot summer days!

Cold Split Pea Soup with Mint and without Ham!
(Serves 6 to 8)


- 2 cups dry green split peas
- 2 qts (2 L) chicken or vegetable stock, fresh or canned
- 1 cup chopped onion
- 1 stalk celery, chopped
- 1/2 tsp (2.5 ml) cumin seed
- Salt and white pepper to taste
- 2 cloves garlic, chopped
- 1/8 tsp ground cloves
- 1 cup chopped fresh mint
- 1 cup heavy cream
- 1 bay leaf
- Fresh mint for garnish


1. Wash and pick over the peas.
2. Bring the stock to a boil in a large heavy saucepan or soup kettle.
3. Add the peas, onion, celery, garlic, cumin seed, cloves, bay leaf, and mint.
4. Reduce the heat and simmer partially covered, stirring occasionally, for 1 to 2 hours, until the peas are soft and easily mashed.
5. Remove the bay leaf.
6. Pass the soup through a fine sieve or food mill, mashing the peas and onion through the strainer and leaving the bulk of the mint and celery behind.
7. Chill the soup in the refrigerator for at least 2 hours.
8. Add the heavy cream and salt and pepper to taste.
9. Garnish with sprigs of fresh mint.

Note: If you adjusted the seasoning prior to refrigerating the soup, you will probably have to add more salt and pepper after it has chilled.

Halal and delicious!


Easy Banana Nut Bread


Mix in a blender
- 2 eggs
- 3 tablespoons milk
- 1 1/8 cup sugar
- Dash of Allspice
- 3 medium bananas, ripened
- 3 Tablespoons vegetable oil
- 1 teaspoon banana extract
- Dash of Cinnamon

Mix in large bowl together
- 2 cups flour
- 2 teaspoon baking powder
- 1 cup chopped nuts (walnuts)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt


1. Combine banana mixture in bowl with flour mixture and blend well with wooden spoon.
2. Pour into floured bread loaf pan or muffin cups.
3. Bake at 350F for 60 to 70 minutes or until pick comes out clean.

Note: Freezes very well and easy to double recipe.

Makes one 9 x 5 loaf pan and 7 muffins or 1 large and 1 small loaf or 24 muffins.


The Islamic Bulletin
P.O. Box 410186, San Francisco, CA 94141-0186

August 1998
Jumaada Awal 1419
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