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Post by :Jason_Rodriguez
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1302
Click below to download : Soups - Ham - Ham Pot Pie (Format : PDF)
Soups - Ham - Ham Pot Pie
1 Medium Ham Shank8 Potatoes
Pies:
2 cups flour
1 egg
1 cup water
In large stock pot, place entire ham (bone up) and cover with water. Bring to a boil then simmer 4-6 hours. Remove ham from juice, reserve juice Clean ham from the bone and set aside a large chunk. Pull the rest into strings/pieces. Let juice sit overnight and skim 75% of the fat off next morning.
One hour before dinner, Bring the juice to a boil in a large kettle. At the same time, peel and cut potatoes into 1-2 inch chunks. Boil potatoes 15 minutes.
Combine egg and water, then pour into flour. Stir till blended, but not much more. Turn the doughball onto counter and roll it out to pie crust consistency. Slice the dough into 1 inch squares.
Pour potatoes and potato water into broth, continue boiling. Drop pies one by one into the boiling ham/potato mixture. When all pies are in, boil another 7-10 minutes and then serve in low
soup bowls.
Serves 6.
NEXT BOOKS
Rich and creamy, this New England style chowder uses ham and yellow corn rather than clams, which makes it a great everyday soup all the family will enjoy. 1 tablespoon butter 2 tablespoons canola oil 1 onion, finely chopped 2 small bell peppers (1 green and 1 red), cored, seeded, and diced 2 tablespoons all-purpose flour 1 pound potatoes, peeled and diced 3 cups hot chicken stock 1 bay leaf Salt and freshly ground pepper 1 cup milk 11 ounce can yellow corn, drained 1/4 pound thick-sliced cooked ham, diced 1/2 cup light cream Paprika for garnish Melt the butter with
Soups - Ham - Ham And Corn Chowder
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1 teasp oil 1 onion, chopped 2 cloves garlic, minced 1 cup celery, chopped 1 cup carrots, diced 2 medium potatoes, boiled with skins on, then peeled and diced into chunks 1 - 2 cups cooked ham, diced 1 cup chicken or veggie stock 1 can creamed corn 2 cups frozen corn 1 can cream soup (potato or celery or mushroom) 1 can skim evaporated milk fat pinch of nutmeg In a heavy soup pot, heat oil and saute onion, garlic, celery and carrots until onions are soft. Add stock, cover with lid and simmer on low
Soups - Ham - Ham Chowder
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