Grammas Pot Pie Noodles Food

POT PIE NOODLES W/ HAM, BEEF, CHICKEN, OR TURKEY

Steps:

• PREPARE MEAT.
• Put meat in roaster and add water so meat is about 3/4ths covered, then roast at 350 for about 2 hours, checking occasionally and keeping water amount as needed to make a hearty broth. Ham, beef, or chicken base can be mixed with additional water if necessary,or use canned broth to yield required amount of about 2 to 3 quarts of broth to cook dough squares, depending on how many you add. 40 to 50 squares should be ample for 4-6 people.
• Remove meat from roaster and pour broth into medium to large stock pot.
• When meat has cooled to touch, remove from bone and pull meat apart into bite size pieces. Place back in broth.
• If desired add several medium size cubed and "par-boiled" potatoes to broth at this time. I usually do this only when making with Beef.
• When making with ham, I sometimes add soup beans to broth.
• PREPARE DOUGH. This can be done while meat is cooking. (Remove rings because here's where it gets a little messy).
• In large mixing bowl, combine 3 cups of flour and the salt. Use remaining flour as needed for "dusting" and clean up as noted herein.
• Slowly add water and thoroughly mix with hands until dough reaches a "slightly sticky to touch" consistency. You may need to add more flour to get this part right. You may also substitute canned broth or broth made with soup base instead of water when mixing dough. This will give a little extra flavor.
• HINT: Rub flour between fingers and on palms during and after mixing to help with clean up.
• Separate dough ball in 2-3 equal pieces and place one at a time on clean work area moderately dusted with flour and large enough to roll out to approximately 9x12-inch sheet. Dust the dough with flour and begin to roll out,flipping over occasionally and lightly dusting the cutting surface and top surface of dough as you continue to roll out.
• After dough is rolled out to approximately 1/8" thickness, use a sharp knife or pizza cutter to make 2" squares.
• Lay out squares side by side on cookie sheet that is either lightly floured or lined with wax paper. Try to avoid overlapping squares. Roll out and cut remaining dough and layer. Place wax paper between all layers.
• Bring broth to a gently rolling boil and add dough piece by piece, stirring into broth about every 10-12 pieces to prevent sticking.
• Adjust heat as needed to keep a gentle boiling until desired amount of dough is added. Then reduce heat and simmer until dough is thoroughly cooked and "chewy but not gooey".
• Serve in soup plate or bowl and enjoy.
• Please note this dough recipe does not call for eggs. My gram always stressed to me their was a difference between egg noodle dough and pot pie dough. I never questioned her cooking practices, but I sure enjoyed the final products !

GRANDMA'S NOODLES II

Steps:

• Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
• Roll out dough, and let stand for 20 minutes.
• Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
• Drop into hot soup--cook for about 10 minutes.

GRANDMA'S RIVELS

Steps:

• Bring broth to a boil while you make the rivels.
• To make rivels:
• Put flour and salt in a bowl.
• In a separate bowl, scramble eggs with a fork.
• Add eggs to flour/salt mixture and "rivel 'em up" (just stir around with a fork until mixture becomes crumbly).
• Drop by small handfuls into boiling broth.
• Boil for 15 minutes and enjoy!
• **If the broth isn't flavorful enough, add some chicken soup base.
• **You can pinch some of the dough together to get bigger "rivels".
• **You can also add cooked chicken to the soup.
• **Also works well with ham or beef broth.