Best Grandmother Nellys Ham Peas And Dumplings Old Recipes
GRANDMOTHER NELLY'S "HAM, PEAS AND DUMPLINGS (OLD RECIPE)
This is an old heirloom family recipe that has been in my family for 8 generations and it has always been a family favorite as I was growing up. I have never seen another recipe like it and I want to publish this before it gets lost to posterity. The dough recipe is unique, but maybe not too unlike some French dough recipes I've seen. Yet this is something I have seen nobody else publish. It seems to be an ancient recipe and I don't want it to get lost. So here it is. Beware: the dumplings are heavy, but that is part of what I like about this dish.
Provided by Tiomarrano
Categories One Dish Meal
Time 1h30m
Yield 12 dumplings, 12 serving(s)
Number Of Ingredients 15
Steps:
- Dough.
- Bring water and margarine to boil in 2 qt sauce pan. Add one slightly heaping cup of flour, salt, pepper, nutmeg all at once. Stir vigorously in the pan until mixture no longer adheres to the bottom or sides of the pan. Let dough cool to luke warm. Then beat in the eggs, one at a time until the dough absorbs the egg and is no longer glossy. Do this with each egg.
- PLEASE NOTE: you can possibly eliminate the back breaking nature of incorporating each of the eggs into the luke warm dough ball which would be the case if you do this all by hand. The process of incorporating the egg into the dough is very labor intesnsive since it takes a lot to beat until the egg(s) no longer make the dough glossy after beaten in long enough. So, you can take a shortcut by using the dough blade in your food processor and putting the WARM dough (do while dough ball from pan is still luke warm but not hot), place dough ball into the processor bowl and using your dough blade beat each egg into the dough in your food processor until the dough loses its glossiness from the egg. But if you don't have a food processor you can do the egg incorporation by hand, however it is pretty labor intensive.
- Once the eggs are beaten into the dough, you now have completed the dumpling dough for this recipe.
- Preparing the Dumplings and Peas.
- Place 2 standard 12oz pkgs frozen peas into a large skillet and add WATER just to cover. Add the ¼ teaspoon of salt and the sugar and a two tablespoons of margarine. Bring peas to a simmer. Place one tablespoon of dough for each dumpling over the already simmering peas. Cover the peas and dumplings closely and keep covered while dumplings are rising).
- Keep on simmer low enough so mixture boils only lightly, not hard and rapidly. Simmer all, covered, for 12 to 14 minutes.
- To serve: Plate the peas and dumplings for each person, accompanied by generous slices of just baked ham. Each person can garnish with jelly sauce (below) to taste.
- SWEET/SOUR JELLY SAUCE FOR HAM.
- (Jelly sauce garnish that goes over the sliced, baked ham which accompanies this dish).
- INSTRUCTIONS TO MAKE SAUCE:.
- Mix together either currant or plum jelly, vinegar and mustard into sauce pan and blend over low heat until jelly melts. Blend and adjust ingredients to taste and keep warm until served.
- Serve on table in a gravy bowl or similar serving container and each can spoon it over their baked Ham slices.
- Garnish portions of sliced (already baked) ham and the peas and dumplings with the sweet/sour jelly sauce (to taste).
- Enjoy.
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
Provided by CookingBlues
Categories Stew
Time 20m
Yield 1 big pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
- Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
- Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3
GOOD OLD SOUTHERN PEAS AND DUMPLINS
My husband talks about a lady that he knew when he was a child growing up in North Carolina, who made the best peas and dumplins that he ever had. He loved them so much, that I had to learn how to make them. This is a recipe that I found and tweaked just a bit to help bring back his fond, boyhood memories. He said that they...
Provided by Elaine Bovender
Categories Other Side Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. Place peas, milk, butter, chicken soup base, salt and pepper in a dutch oven. Bring to a boil.
- 2. Drop dumplings into the peas. Reduce heat to low, cover and simmer for about 20 min or until dumplings are done. You may want to thicken with just a little corn starch.
- 3. DUMPLINGS: Place flour in a large bowl. Cut in shortening in usual pastry method. Add milk and mix until moistened.
- 4. Turn dough out onto a floured board and knead a few times. Roll out dough to about 1/4" thickness. Using a pizza wheel, cut into 2X2 inch squares. Drop squares into broth, cover and simmer on low about 20 minutes or until done.
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