Wednesday, July 6, 2011

Grandma Elsie's egg noodles



This is an old family recipe, I remember Grandma making them, but I learned from my mom. I have changed some things as every cook does, but you'll get the idea. There is no real recipe (amounts are by feel and by choice).

Dough-

5 eggs (more or less- I always make at least 5 because we like the left overs)

Enough AP flour to make a very stiff dough

Chicken base or granulated bullion

I usually put in some poultry seasoning too and salt & pepper. Sometimes I use garlic salt.

Mix this all together until it makes a stiff ball (let rest 20 minutes so it's easier to roll).

Roll out very thin, sprinkling with flour to keep from sticking. Roll up like a cinnamon roll.

Cut the roll in half length wise and then into thin noodles. Separate them into individual noodles.

I usually cut the ball in two to make the process easier.

Broth- (the real secret, the better the broth the better flavor in the noodle)

I usually have some from cooked chicken or turkey in the freezer, but you can use canned.

Pulled chicken, canned or frozen chicken in the broth is also great. If I am making a one pot meal I'll put frozen veggies in the cooking broth for flavor and extras like the nutrients they offer, but if I'm making it with a meal I don't add veggies. Mom grates a carrot into her broth regardless.

Season the broth (stock) with chicken base, salt & pepper etc. to suit your fancy as long as it tastes good and bring to a boil.

Add the noodles to the boiling broth & cook until done (they should not be doughy inside) usually 30-45 minutes

ENJOY!







Sunday, July 3, 2011

homemade mint chip ice cream



1 1/2 cup heavy whipping cream
1 1/2 cup milk (I used 1 %)
3 drops peppermint oil
1 tsp vanilla
1 cup sugar
1/2 cup chopped thin mints add 15 minutes into freezing
green food color (if wanted)
mix everything well (except mints) until sugar is almost melted, pour into ice cream freezer- freeze as directed
makes 1 quart

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