This hearty dish was designed to feed farmers during a hard day’s work. It is easy to cook on the stovetop and keep warm.
POT PIE NOODLE SQUARES
1 1/2 c. Better Batter Gluten Free Flour (use more or less as needed)
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. cold water
Combine 1 1/2 cups Better Batter flour, baking powder and salt in large mixing bowl. Beat eggs with water in small bowl and blend into dry ingredients, mixing thoroughly and adding more flour if necessary. (Dough should be stiff.) Turn dough out onto lightly floured surface and roll to 1/16 inch thickness. Cut into 2 inch squares with pinking shears or sharp knife. Makes 24 (2 inch) squares. These are best if they dry out a little on parchment paper in the oven (off) over night. They can be made and added directly, but the finished noodle will be softer.
Put ham bone in large Dutch Oven pot and fill 3/4 full with water. Bring to a boil, uncovered, cook for 2 1/2 hours, turning bone and pulling off meat as it softens at least every half hour. After 2 1/2 hours, remove bone, finish cutting off meat and discard any skin or fat in the pot. Add approximately 2 cups water to broth. Bring to boil. Add onion, carrots, and meat. Cover and cook slowly for 10 minutes.
Add potatoes, celery, and noodles. If broth does not cover entirely, add just enough water to cover. Cover pot, boil 10 minutes. Turn off heat. Uncover and mix thoroughly. Check noodles – they are finished when they feel al dente, as they will continue to cook when you turn off the heat. Cover the pot and let set for 15 minutes before serving. You may need to reheat slightly before serving.