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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Wonderful dish handed down from my grandmother. Great for using leftover ham. Ingredients:
1 1/2-2 cups leftover ham, cubed |
1 cup carrot, sliced |
2 cups self rising flour |
1/2 teaspoon salt |
1 can sweet peas, drained |
salt and pepper |
4 -5 eggs, boiled and diced |
milk |
crisco shortening |
Directions:
1. In a large pan, boil ham and carrots for approximately 30-45 minutes, or until carrots are tender.
2. Reduce heat to medium high.
3. I usually make sure I have at 1/2 pan of water left once carrots are done.
4. Depending on how soupy you want the dish to be, you can have more or less.
5. In a mixing bowl, stir together 2 cups self rising flour, 1/2 tsp salt and about 3-4 tablespoons Crisco until blended. Add 3/4 cup milk and stir until doughy.
6. Drop this mixture into water a small spoonful at a time to make dumplings.
7. Add sweet peas and diced eggs.
8. Add milk as desired to turn the broth white.
9. Salt and pepper to taste, Cook an additional 5 minutes until dumplings are done.
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