August 7, 2010

Best of Old House Kitchen: Ham and Popeye

The next few weeks our family is going to be very busy!  We have two more camping trips, 4-H week, Vacation Bible School (my hubby's in charge of this so of course I'm helping, too!), our 16th wedding anniversary, a birthday celebration, and we have overnight guests coming to visit on two separate occasions!  Crazy busy!  So ya'll will forgive me if I re-post a few things here and there, right?  Good.  I knew you were nice like that!  : )  Monday menu plans will be new each week because, after all, we have to eat and I need a menu.  Tuesday's kitchen tips will be new and we'll keep following the Queen of the Castle series, but the recipes that I post will be our family's favorite ones.  I've taken a poll during one of our latest Dinner Time Quiz Shows so here is a family's favorite.

- - -
No, not ham potpie...ham and popeye! My husband's Grandma used to make this every Easter. It is wonderful comfort food!! I know...they're just homemade noodles, you say. Not to me! They're popeye!! : )

I'm typing this out like it is on my recipe card. There's no ingredient list, really. That's how grandma's cook, you know?! I'll do my best to guide you along.

10 lb. picnic ham in a large roasting pan, covered mostly with water. Cook in a 350 degree oven for 5 hours or so.

Take the ham out to rest. It's so exhausting, you know?! ; )

Bring the juices from the ham to a boil (after skimming out the fat pieces). You may need to add a bit more water.

Put popeye (see below) in gently one at a time...or they'll stick together. (It's tedious but well worth it!! Cook them for about 15 minutes. And no, the popeye that you put in first won't be "overcooked" by the time the last popeye are done.)

**Here's me flipping over my recipe card**
Beat 6 or 7 eggs in a large mixing bowl (with a fork, no mixer allowed!)

Mix in pepper (how much isn't written down but I would do no more than a 1/2 teaspoon)

Stir in about 3 cups SELF-RISING flour until the dough can be rolled (1/4 inch thick). (It'll be really sticky-goey but then you'll plop it out on a floured counter and knead in a little bit of flour so you can roll it. Real precise, I know. Again...that's the charm of grandma's cooking!)
Cut the dough into squares about 2"x2" or smaller. (I use a dull pizza cutter and cut it right on the counter.)

Well there ya have it! Ham and Popeye! It goes great with mashed potatoes and Grandma's Mac-n-Cheese along with some biscuits! Yum!

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