SOUP
2 TBS butter
1 medium onion, diced
3/4 cup celery, diced
1 cup sliced carrots
2 cloves garlic, minced
9 cups chicken broth (or Better Than Bouillon w/ added water)
2 cups uncooked homemade egg noodles ( or Aunt Mae's recipe, or store bought)
1/2 tsp dried basil
1/2 tsp dried oregano (optional)
1/4 tsp poultry seasoning
Salt and Pepper to taste
2 cups cooked and shredded chicken (rotisserie is easy!)
In a large pot over medium heat, melt butter.
Cook and stir onion, celery, and carrot in butter until just tender, about 5 minutes
Add garlic and cook an additional minute.
Pour in chicken broth and bring to a boil.
Stir in noodles and seasonings.
Return to boiling; reduce heat and simmer 20 minutes.
Stir in cooked chicken and heat through.
Serve.
HOMEMADE NOODLES (This is not Aunt Mae's recipe - it was with the soup recipe)
1 -1/4 cups all-purpose flour
1 pinch salt
1 egg, beaten
1/4 cup milk
1/2 TBS butter, softened
In a large bowl, stir together flour and salt.
Add the beaten egg, milk, and butter.
Knead dough until smooth, about 5 minutes.
Let rest in a covered bowl about 10 minutes.
On a floured surface, roll out to 1/4" - 1/8" thickness.
Cut into desired length and shape.
Separate and allow to air dry before cooking.
**For best results, allow to dry about 2 hours, but if in a hurry, 30 minutes will do.
Wednesday, March 25, 2020
Chess Pie
2 unbaked pie shells
1 can evaporated milk
1 stick butter, melted
1 LB brown sugar
4 eggs
4 TBS flour
1 tsp vanilla
1/4 tsp salt
Preheat oven to 400.
In a large bowl, using an electric mixer, mix together all ingredients.
Pour into 2 unbaked pie shells.
Bake 10 minutes.
Reduce heat to 350 and bake 20 minutes more.
1 can evaporated milk
1 stick butter, melted
1 LB brown sugar
4 eggs
4 TBS flour
1 tsp vanilla
1/4 tsp salt
Preheat oven to 400.
In a large bowl, using an electric mixer, mix together all ingredients.
Pour into 2 unbaked pie shells.
Bake 10 minutes.
Reduce heat to 350 and bake 20 minutes more.
Apple Pie - From Hunter's Johnny Appleseed Day Pie at School
CRUST
2 cups flour
1 cup cold butter, cut into small pieces
1/2 cup ice water
1 tsp salt
1 egg yolk
Stir flour and salt together in a bowl.
Add pieces of cold butter into flour mixture.
Mix together with your fingers (or pastry cutter) until pieces are the size of peas.
Add ice water, a few tablespoons at a time, adding more as needed to moisten all the dough.
stir with a fork until mixture forms a loose ball.
Divide dough in half to make 2 equal flat patties.
Place 1 disc between two sheets of wax or parchment paper, an roll out into a 12" circle.
Peel off top paper and place, dough side down, into pie pan. Remove other piece of paper.
Trim around the edge.
Roll out other patty in the same way.
Refrigerate both until ready to use.
FILLING
5 - 7 apples, peeled, cored, and cut into 1/2-inch slices.
3/4 cup sugar
1/4 tsp salt
2 TBS butter
1 tsp cinnamon
Preheat oven to 425.
In a large bowl, combine sugar, cinnamon, and salt.
Toss apples in sugar mixture until well coated.
Arrange apple slices in pie pan, piling them high in the center.
Dot with butter.
Moisten the edge of the bottom crust with water.
Cover pie with the top crust and trim the edges.
Pinch top and bottom crusts together.
Mix egg yolk with 1 TBS water and brush mixture over the top crust.
Bake 45 minutes until apples are tender and crust is golden brown.
NOTE: Johnny Appleseed Day is September 26th.
John Chapman "Johnny Appleseed" was born Sept. 26th, 1774 - Died March 18th, 1845.
2 cups flour
1 cup cold butter, cut into small pieces
1/2 cup ice water
1 tsp salt
1 egg yolk
Stir flour and salt together in a bowl.
Add pieces of cold butter into flour mixture.
Mix together with your fingers (or pastry cutter) until pieces are the size of peas.
Add ice water, a few tablespoons at a time, adding more as needed to moisten all the dough.
stir with a fork until mixture forms a loose ball.
Divide dough in half to make 2 equal flat patties.
Place 1 disc between two sheets of wax or parchment paper, an roll out into a 12" circle.
Peel off top paper and place, dough side down, into pie pan. Remove other piece of paper.
Trim around the edge.
Roll out other patty in the same way.
Refrigerate both until ready to use.
FILLING
5 - 7 apples, peeled, cored, and cut into 1/2-inch slices.
3/4 cup sugar
1/4 tsp salt
2 TBS butter
1 tsp cinnamon
Preheat oven to 425.
In a large bowl, combine sugar, cinnamon, and salt.
Toss apples in sugar mixture until well coated.
Arrange apple slices in pie pan, piling them high in the center.
Dot with butter.
Moisten the edge of the bottom crust with water.
Cover pie with the top crust and trim the edges.
Pinch top and bottom crusts together.
Mix egg yolk with 1 TBS water and brush mixture over the top crust.
Bake 45 minutes until apples are tender and crust is golden brown.
NOTE: Johnny Appleseed Day is September 26th.
John Chapman "Johnny Appleseed" was born Sept. 26th, 1774 - Died March 18th, 1845.
Strawberry Delight Dessert
CRUST
1 cube butter, melted
1 cup flour
2/3 cup graham cracker crumbs
1/3 - 1/2 cups finely chopped pecans
Mix together and pat down firmly in a 9" X 13" baking dish.
Bake at 350 12 to 15 minutes.
Cool
FILLING
1 12-oz Cool Whip
1 8-oz cream cheese
1 cup powdered sugar
1 tsp vanilla
Mix cream cheese until creamed.
Blend in powdered sugar and vanilla.
Mix in Cool Whip.
Pour evenly over cooked crust.
TOPPING
1 pkg Danish Dessert - Make according to pie glaze directions. Cool.
Add 2 - 3 cups sliced strawberries.
Pour over cream cheese filling.
Chill and enjoy.
1 cube butter, melted
1 cup flour
2/3 cup graham cracker crumbs
1/3 - 1/2 cups finely chopped pecans
Mix together and pat down firmly in a 9" X 13" baking dish.
Bake at 350 12 to 15 minutes.
Cool
FILLING
1 12-oz Cool Whip
1 8-oz cream cheese
1 cup powdered sugar
1 tsp vanilla
Mix cream cheese until creamed.
Blend in powdered sugar and vanilla.
Mix in Cool Whip.
Pour evenly over cooked crust.
TOPPING
1 pkg Danish Dessert - Make according to pie glaze directions. Cool.
Add 2 - 3 cups sliced strawberries.
Pour over cream cheese filling.
Chill and enjoy.
Italian Parmesan Pasta Salad
1 12-0z bag corkscrew rainbow pasta, cooked and cooled
1 diced tomato or equivalent halved cherry tomatoes
1 16-oz bag frozen California vegetable mix (broccoli, cauliflower, carrots) Thawed, not cooked
1 2.25-oz can sliced olives
1/4 cup parmesan cheese
1 cup Italian dressing
1/2 cup mini pepperoni (optional)
Toss all ingredients together.
Serve chilled.
1 diced tomato or equivalent halved cherry tomatoes
1 16-oz bag frozen California vegetable mix (broccoli, cauliflower, carrots) Thawed, not cooked
1 2.25-oz can sliced olives
1/4 cup parmesan cheese
1 cup Italian dressing
1/2 cup mini pepperoni (optional)
Toss all ingredients together.
Serve chilled.
Instant Rice Pudding
1 cup Minute Rice
1/2 cup sugar
2 1/2 cups milk, divided
2 eggs, slightly beaten
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
In a saucepan, combine rice, 2 cups milk, salt, cinnamon, nutmeg, and sugar.
Bring to a rolling boil, stirring constantly.
Reduce heat and boil slowly for 10 minutes.
Mix eggs with 1/2 cup milk.
Slowly add egg mixture to hot mixture, stirring vigorously with whisk.
Cook over medium heat until thickened.
Add vanilla.
Allow to cool 10 minutes.
Makes 4 servings.
1/2 cup sugar
2 1/2 cups milk, divided
2 eggs, slightly beaten
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
In a saucepan, combine rice, 2 cups milk, salt, cinnamon, nutmeg, and sugar.
Bring to a rolling boil, stirring constantly.
Reduce heat and boil slowly for 10 minutes.
Mix eggs with 1/2 cup milk.
Slowly add egg mixture to hot mixture, stirring vigorously with whisk.
Cook over medium heat until thickened.
Add vanilla.
Allow to cool 10 minutes.
Makes 4 servings.
Monday, March 23, 2020
Aunt Mae's Egg Noodles
1 cup flour (she uses whole wheat, but white is fine too)
1 tsp salt
1 egg
water, cold
Stir together flour and salt.
Add egg and mix in.
Add enough cold water to form a soft dough. She said she "sprinkles" in the water.
Form dough into a ball.
Place dough ball in a bowl and cover with plastic.
Allow to rest at room temperature at least 20 minutes, but may rest longer.
Roll dough out as thick or thin as you want it. She rolls hers out fairly thin.
She says the trick to rolling the dough out is to make sure you use enough flour since it is a soft dough. Generously flour the board and also put flour on top of the dough to be rolled out.
Noodles may be cut with a knife or a pizza cutter or a "fancy tool". She sometimes loosely rolls the floured dough up cinnamon roll fashion and then cuts noodles with a knife. But only roll up an inch or two of dough if doing this. (Not having made them yet, I didn't exactly understand this part so I'll
probably just cut mine while flat.)
Cut the dough into whatever shape or length you want.
Allow cut noodles to dry for a few minutes.
After rolling & cutting, and before drying, transfer to flour-sprinkled parchment paper to dry. Make sure there is PLENTY of flour on both sides. You'll shake it off before cooking. When I left them on the counter to dry without moving them, they were sticky and stuck together, so they turned out good, but fairly ugly. There's gonna be a learning curve here!
When you're ready to use them, shake off excess flour and add to boiling stock (for chicken soup, for example). Leave a little flour on them if you want your soup to be thicker.
Cook noodles in boiling liquid for about 20 minutes.
She said if you are making soup, you would make your broth and season it how you want it, then add vegetables, and lastly, the noodles. She likes her vegetables not so soft, so she actually adds the veg and the noodles at the same time.
1 tsp salt
1 egg
water, cold
Stir together flour and salt.
Add egg and mix in.
Add enough cold water to form a soft dough. She said she "sprinkles" in the water.
Form dough into a ball.
Place dough ball in a bowl and cover with plastic.
Allow to rest at room temperature at least 20 minutes, but may rest longer.
Roll dough out as thick or thin as you want it. She rolls hers out fairly thin.
She says the trick to rolling the dough out is to make sure you use enough flour since it is a soft dough. Generously flour the board and also put flour on top of the dough to be rolled out.
Noodles may be cut with a knife or a pizza cutter or a "fancy tool". She sometimes loosely rolls the floured dough up cinnamon roll fashion and then cuts noodles with a knife. But only roll up an inch or two of dough if doing this. (Not having made them yet, I didn't exactly understand this part so I'll
probably just cut mine while flat.)
Cut the dough into whatever shape or length you want.
Allow cut noodles to dry for a few minutes.
After rolling & cutting, and before drying, transfer to flour-sprinkled parchment paper to dry. Make sure there is PLENTY of flour on both sides. You'll shake it off before cooking. When I left them on the counter to dry without moving them, they were sticky and stuck together, so they turned out good, but fairly ugly. There's gonna be a learning curve here!
When you're ready to use them, shake off excess flour and add to boiling stock (for chicken soup, for example). Leave a little flour on them if you want your soup to be thicker.
Cook noodles in boiling liquid for about 20 minutes.
She said if you are making soup, you would make your broth and season it how you want it, then add vegetables, and lastly, the noodles. She likes her vegetables not so soft, so she actually adds the veg and the noodles at the same time.
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