Thank you for posting this! My nana used to make this for us when we would come to visit, sometimes throwing in a handful of green beans or shelled peas from the garden. A wonderful recipe!!
This was one of my Dad's favorite recipes that my Mother made using leftover ham bone and ham.
They are both gone now and I've been looking for their favorite recipes to cook and remember them by. Thanks so much for posting this, it reminds me of my Dad!
I grew in south central PA and this is the recipe I grew up with. It was a staple for our family as well. If we heard our grandmother was making this for dinner the whole family was there. We always called to let everyone know. I have made it for many people who never heard of it and most have loved it.
Great recipe to use up leftover ham! Delicious!
I had had this several times when i lived in Pa. Last year I made this recipe for the first time. Here I am again digging it up to make for New Years. If you have never had this and are looking for ways to use some ham and need a good food coma, this is what you need! Thanks Wendy.
It is funny I am from Pa and have been all my life and this is just about an identical recipe that I grew up on.
This is similair to what I ate back in Pa.Granma made hers in the oven,mom put hers on the stove & last night I did this both ways & both were great,so this recipe works either way-the oven gave more tender noodles.This is a great recipe.thanks
I also love this and grew up eating it, and still do. it's a very good one dish meal that lots have never had the plesure of trying
This is the best!! Just like my family has always made. Pennsylvania dutch background in central PA. Just perfect the way it's written.
I'm from Philipsburg, PA and this is a similar recipe my mom uses. My Grandmother was Pennsylvania Dutch (a German derivation, I think?). To our ham broth, we add a chopped onion, celery seed, lots of garlic powder and onion powder, dried parsley, black pepper, cubed potatoes, and green beans and half a cup of cubed carrots. Then it's simmered for about 1 hour. Mom uses some of the hot ham broth to moisten the dough instead of milk. For my version, I also add 3 tbs. chicken demi-glace (More Than Gourmet brand) to the water, to make the broth even more flavorful. Every generation in my family makes "Popeye" ( as we call it) this way. All the grandchildren start helping Mom make this when they are around 4-5. She gives them some dough to play with while she's cooking.