Grandmother Nellys Ham Peas And Dumplings Old Recipes

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GRANDMOTHER NELLY'S "HAM, PEAS AND DUMPLINGS (OLD RECIPE)



Grandmother Nelly's

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

1 cup water
1 cup flour (slightly heaping)
3 ounces margarine
4 large eggs
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 (12 ounce) packages frozen peas
2 tablespoons margarine
2 teaspoons sugar
1/2 teaspoon salt
2 cups water (or to cover)
2 (8 ounce) jars plum jelly or 2 (8 ounce) jars currant jelly
2 teaspoons mustard
4 tablespoons white vinegar
sliced pre-baked ham (served as part of final dish)

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 CHICKEN AND DUMPLINGS



Grandma's Chicken and Dumplings image

This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!

Provided by bigred

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 4h5m

Yield 8

Number Of Ingredients 10

2 cups all-purpose flour
½ cup shortening
1 egg
½ cup milk
1 whole chicken
2 cubes chicken bouillon
2 cups chopped celery
2 cups chopped carrots
1 small onion, chopped
salt and ground black pepper to taste

Steps:

  • Mix flour and shortening together in a bowl until it resembles cornmeal.
  • Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
  • Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
  • Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 29.7 g, Cholesterol 97.4 mg, Fat 27.1 g, Fiber 2.3 g, Protein 28.2 g, SaturatedFat 7.3 g, Sodium 439.3 mg, Sugar 3.2 g

GRANDMA'S CHICKEN N DUMPLINGS



Grandma's Chicken N Dumplings image

Wonderful old fashioned recipe that was passed down to me by my Grandmother. These dumplings were ALWAYS a treat at holiday time or for a wonderful Sunday dinner after church.

Provided by dlm2005sassy

Categories     One Dish Meal

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

5 cups all-purpose flour
2 eggs (well beaten)
1 teaspoon salt
1/2 cup oil
4 chicken bouillon cubes
4 (16 ounce) cans chicken broth, plus broth from boiled chicken
1 whole chicken (or preferred chicken parts)

Steps:

  • Boil chicken in enough water to cover adding the bouillon cubes when water begins boiling until chicken is fully cooked.
  • After chicken is done remove it from the broth and let cool.
  • Strain chicken broth, add canned broth and bring back to a boil.
  • Mix oil, flour and salt until crumbly, then add eggs and enough water until the dough is stiff enough to roll out.
  • Roll out thin, cut into strips, (I use a pizza cutter for this) and drop into BOILING broth immediately.
  • While dumplings are cooking, debone the chicken and add to dumplings just before dumplings are finished cooking.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 662.2, Fat 35, SaturatedFat 8.2, Cholesterol 134.9, Sodium 1318.2, Carbohydrate 48.8, Fiber 1.7, Sugar 1.1, Protein 34.8

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE



Grandma's Dumplings from Scratch: 100+ Year Old Recipe image

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

2 cups flour
1 teaspoon baking powder, scant
1 tablespoon Crisco
1 teaspoon Crisco
1 pinch salt
1 pinch pepper
3/4 cup water

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

GREEN PEAS AND DUMPLINGS



Green Peas and Dumplings image

This is a nice little southern dish--great comfort food. You may use homemade drop dumplings in place of the canned biscuits if you wish. Prep time will be longer with the fresh peas and dumplings.

Provided by southern chef in lo

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs fresh green peas (frozen is fine)
3 cups water
2 teaspoons salt
1 dash pepper
1/2 cup butter or 1/2 cup margarine
1/4 cup all-purpose flour
1/2 cup evaporated milk
1 (8 ounce) package refrigerated biscuits
onion salt

Steps:

  • Shell and wash peas; drain.
  • Combine water, salt, and pepper; bring to a boil. Add peas and simmer 5 minutes.
  • Melt butter in a heavy sauce pan over low heat. Add the flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat stirring constantly until thick and bubbly. Stir the sauce into the peas.
  • Top with biscuits and sprinkle lightly with onion salt. Cover and cook 15 minutes or until the biscuits are done.

Nutrition Facts : Calories 499.1, Fat 23.4, SaturatedFat 12.2, Cholesterol 46.8, Sodium 1374.6, Carbohydrate 57, Fiber 12.4, Sugar 16, Protein 17

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS



Grandmother's Chicken 'n' Dumplings image

While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 13

1 large chicken (6 pounds)
2 medium carrots, chopped
2 celery ribs, sliced
1 large onion, sliced
4 quarts water
2 tablespoons white vinegar
2 teaspoons salt
DUMPLINGS:
2 cups all-purpose flour
1-1/2 teaspoons salt
1 large egg
1/2 cup reserved chicken broth
1/2 teaspoon pepper

Steps:

  • Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

NEWFOUNDLAND STYLE PEA SOUP WITH DOUGHBOYS (DUMPLINGS)



Newfoundland Style Pea Soup With Doughboys (Dumplings) image

This recipe comes from an old cookbook called Native Cookery and Edible Wild Plants of Newfoundland and Labrador . Its old fashioned good, traditional style pea soup from Newfoundland.

Provided by Kerri Lake

Categories     Vegetable

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups split peas
1 onion, chopped
1 cup celery, diced
1 cup potato, diced
1/2 turnip, diced
3 carrots, diced
1 lb spareribs or 1 lb ham bone
1 1/2 cups flour
1/4 cup butter
3 teaspoons baking powder
1 teaspoon salt
1/2-3/4 cup water or 1/2-3/4 cup milk

Steps:

  • For the soup:.
  • Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
  • Make doughboys as follows:.
  • Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.

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