My search came up with recipe same as what we call sloppy pot pie....Meat [Ham],broth and 2 inch squares of dough like pie crust.

In our house, sloppy ham potpie was different from rivels--no eggs were used in pie crust as with rivels, and it was just called ham pot pie. My grandmother, who was from Fort Valley, left her rivels about 2-3 long, more like noodles. She didn't end up with little balls or rice-sized pieces. ----- Original Message ----- From: "Robert Fuller" <[email protected]> To: <[email protected]> Sent: Friday, February 08, 2008 5:28 AM Subject: Re: [VASHENAN] A recipe for Rivels and Slickers > My search came up with recipe same as what we call sloppy pot pie....Meat > [Ham],broth and 2 inch squares of dough like pie crust. > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > >