Homemade Egg Noodles
2 cups flour (all purpose)
1/4 teaspoon salt
2 medium eggs
1/4 cup water
In a large bowl combine the flour and salt. Make a hole in the flour, like a well. Crack the eggs into the hole. Using you hands or large spoon mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. Knead the dough a few minutes to get it nice and smooth (5-10 min.) You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out.
Use a rolling pin and a floured surface roll dough out real thin, as the noodles will poof out when they cook. Cut into strips or the the shape you want. Let the noodles rest and dry for about 20-30 min if you can. Cook in a broth that’s boiling and then reduce to simmer for 25-30 minutes.
President Ronald Reagan’s Mac &Cheese
- 1/2 lb macaroni
- 1 teaspoon butter
- 1 egg, beaten
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 3 cups sharp cheddar cheese, grated
- 1 cup milk
- Boil macaroni in water until tender and drain thoroughly.
- Stir in butter and egg.
- Mix mustard and salt with 1T hot water, and add to milk.
- Add cheese, leaving enough to sprinkle on top.
- Pour into buttered casserole; add milk, sprinkle with cheese.
- Bake at 350°F for about 45 minutes or until custard is set and top is crusty.
Curried Roasted Chickpeas
2 (15 oz.) cans chickpeas a.k.a. garbanzo beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons curry powder
1 teaspoon freshly squeezed lime juice
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Preheat oven to 400º F and line a baking sheet with parchment paper.
Once you have thoroughly rinsed and drained chickpeas, place them on a clean dish towel,
wrap up the towel and rub them together to remove outer skins and to make sure they’re fully dry.
NOTE: if they’re still wet, they won’t be as crispy.
Transfer chickpeas to a large bowl and stir in olive oil, lime juice, curry powder, chili, powder,
paprika and cayenne. Mix together so everything is coated.
Pour chickpeas out into a single layer on lined baking sheet, then place in oven and bake for 40
minutes, or until crispy.
Remove from oven and season with salt. Let cool or serve immediately.
Submitted by:Dusty Salmans
10 large potatoes, Yukon Golds
4 tablespoons melted butter
Freshly ground black Pepper
10 bay leaves
1. Heat the oven to 425°F with a rack in the lower-middle position.
Wash and dry the potatoes: Scrub the potatoes clean and pat them dry.
2. Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space slits to 1/4-inch apart.
3. Arrange the potatoes on a baking sheet. Brush the potatoes with half the fat all over.
4. Sprinkle with salt and pepper and place a bay leaf in the slit of each potato.
5. Bake for 30 minutes remove and brush with remaining butter. Bake another 30 to 40 minutes until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife.
6. These potatoes are best straight from the oven while the edges are at their crispiest.
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Southwestern Chicken Salad in Avocado Bowls
Submitted by:Dusty Salmans
Recipe courtesy George Stella’s “Real Food Real Easy” Cookbook
Prep Time 15 mins / Serves 4
2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
3. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.
Mini chicken pot pies
2 cans flaky layers biscuits
2 cans cream of chicken soup
2 cans cooked chicken, or prepare fresh chicken (2 cups)
1 bag frozen mixed vegetables
Mix soup, veggies and chicken in a bowl, season to taste.
Flatten biscuits out and press each one into a spot in a muffin pan, fill each biscuit with soup/chicken/veggie mix
Bake at 400 for 20 minutes
Submitted by Kelly Winegar Hutchison
Dilled Lemon Chicken Servings:4
4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
Salt & freshly ground pepper, to taste
3 teaspoons extra-virgin olive oil, 1 tablespoon butter
1/4 cup finely chopped onion
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
2 teaspoons flour
2 tablespoons chopped fresh dill, divided
1 tablespoon lemon juice
01.Season chicken breasts on both sides with salt and pepper. 02.Heat the olive oil and butter in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
03.Reduce heat to medium. Add the onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
04.Return the chicken and the accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
“Polpettone Italiano Rustico”
Rustic Italian Meatloaf