Friday, April 29, 2011

Country Ham Pot Pie

The Menu:
Country Ham Pot Pie


The noodles-cut with a pizza cutter into squares

The Original Recipe:
This is not your typical pot pie. This recipe comes from my stepmom, with a few added ingredients from me. I partially grew up on a farm, and this is something that is completely home made and very country! I am not sure where my stepmom got this recipe from, but it is soooo good, and a total comfort food to me. This is great to make with leftover ham (especially from Easter!) We just "wing" it when we make it. No measurements really needed. This is a real country recipe and something you usually do just by memory. I wrote it down the best I could. It is a recipe that is easily adapted though to your taste. You can pretty much add what  you want.

Ham Pot Pie
written by Rachel (4kowboys)

Dough:
2 cups flour
2 tsp. baking powder
2 tbls. shortening
1 tsp. sugar
salt to taste

milk- start with 1/4 cup.

Add dry ingredients to bowl. Mix dough by hand, and add milk. Add more milk 1 tbls. at a time if there is a lot of flour in bowl that is still dry. Do not make dough sticky.

Ingredients:
leftover ham
ham bone (if you have it!)
1 small onion, finely chopped
1 stalk celery, finely chopped
2 carrots, shredded
chopped fresh rosemarry to taste
6 cups water (or 3 cups ham broth, or chicken stock if you don't have bone along with 3 cups water)
salt and pepper to taste

Add all ingredients to a large pot. Heat until bubbling. Roll out dough for noodles. If dough is sticky or sticking to counter you need to add more flour. Cut into squares. Turn heat down on pot to a slow simmer. Not bubbling. If it is bubbling it will break the noodles and you will end with mush. Quickly as you can, drop noodles into pot one at a time. Keep stirring a bit, but not hard. They will puff a bit and come to the top when they are done. Just keep adding them until they are all in the pot. They won't stick together. As soon as they are all in, and popped up to the top, turn stove off and move pan to cool spot. Serve. *copyright 2011

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