Category: HELPFUL HINTS

We love pasta around here and I have been trying to perfect a recipe. This is the best recipe I have found so far, but oh sometimes I think it’s just easier to buy them. The price of the gourmet ones is still less than the cost of the ingredients and the mess I make in the kitchen! Then again the flavor of fresh homemade noodles is truly incomparable.

HOMEMADE NOODLES
2 to 2 1/2 cups flour, divided 2 cups and 1/2 cup
1/2 teaspoon sea salt
3 eggs
1 tablespoon cold water

• Place 2 cups of the flour and salt in a large mixing bowl.
• Make a well in the center of the flour.
• Add the eggs and flour.
• With your hands or a wooden spoon, gradually mix all together until well blended.
• Gather into a ball and knead on a floured surface until smooth, about 10 minutes.
• Add remaining flour as necessary to prevent the dough from sticking to your hands or the kneading surface.
• Divided the dough into thirds.
• On a lightly floured surface roll each portion into a paper thin rectangle.
• Dust rectangle with flour to prevent sticking.
• Trim edges and roll up jelly roll style.
• Using a very sharp knife cut into 1/4 inch slices.
• Unroll noodles and allow to dry on paper towels at least one hour before cooking.
• Repeat with remaining portions.
• Always add 1 tablespoon of oil to the cooking water for a better noodle.

FIESTA CHICKEN
2-3 pounds boneless, skinless chicken thighs
scant 1/4 cup light olive oil (just enough to coat chicken)
2 tablespoons creamy horseradish
1/2 cup chardonnay
1 1/2 cup fresh bread crumbs
1 teaspoon salt
1 teaspoon white pepper
1 bunch green onions, sliced
1 can Rotel original tomatoes, Drained – but save juice
1 small V8 juice

• Coat chicken thighs in olive oil
• In a large ziploc bag combine the bread crumbs, salt & pepper
• Dredge chicken pieces in bread crumb mixture and alternately layer in slow cooker, pressing crumbs firmly onto chicken pieces
• place the onions and tomatoes evenly around the edges
• Whisk together the creamy horseradish, chardonnay, V8 juice and the juice from the Rotel tomatoes
• Pour the liquid all around the edges over the tomatoes and onions
• Cover and cook on low 5-6 hours
• Serve over prepared Rice or noodles OR serve with warm tortillas and shredded cheese

MOLASSES PUFFS
3/4 cup molasses
3/4 cup packed brown sugar
1/2 cup hot water
1/3 cup butter, melted
1 egg, beaten
2 teaspoons ginger
1 teaspoon cinnamon
2 teaspoons baking soda
3 cups flour
PURE

• Spray muffin tin thoroughly.
• Mix the molasses and sugar together until well mixed.
• Add the water and butter. Beat well.
• Add the egg and mix thoroughly.
• Sift the ginger, cinnamon, baking soda and flour together.
• Add dry mixture to the wet mixture and blend well.
• Fill muffin slots 3/4 full.
• Bake at 350 degrees for 25 minutes.
• Cool & then ice.

BROWN SUGAR ICING
2 egg whites, beaten stiffly
2 cups light brown sugar
1/2 cup water
1/2 teaspoon vanilla

• Cook sugar and water together until it “clicks” when a little is dropped into cold water
• Pour the syrup SLOWLY over the stiffly beaten egg whites
• Beat vigorously until cool and creamy
• Add the vanilla and beat smooth.
• Ice cupcakes*

*If the icing gets hard before it is cool, add 2 tablespoons of water and continue beating. The secret of good icing is steady, constant beating.

2-3 pounds boneless chicken breasts
olive oil to coat pan well
3 tablespoons butter
1 small onion, chopped
1 cup ketchup
1/3 cup roasted garlic rice vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon white pepper

• Heat oil in a large skillet
• Brown chicken on all sides
• Transfer chicken to 9×13 baking dish
• In a saucepan melt the butter and saute the onion
• Stir in the remaining the ingredients and simmer uncovered for 15 minutes
• Pour the sauce mixture over the chicken
• Bake at 350 degrees for 1 hour
• Baste periodically
• We like to use the excess sauce over a serving of rice and serve this with home made Potato Salad

1/4 pound maple sugar
2 cups sugar
1/4 teaspoon cream of tartar
2 tablespoons butter
2/3 cups milk

• In a large saucepan add the ingredients in the above order.
• Cook over a medium heat until the candy forms a soft ball.
• Remove from heat and let cool.
• When Cool, beat until creamy.
• Pour into a 9×9 greased square baker.
• Chill, cut & serve.

I’m posting this especially for Barbara, but she’ll have her very own copy of the whole book later this week.

On Sunday mornings we try to have a nice brunch together, but there always seems to be time constraints. This weekend we tried Ree’s Sleepin’ In Omelette and my hash browns and boy was it yummy together. I halved both recipes and we still had lots of leftovers. Hubby did miss meat though and asked me our regular family favorite next week.

1 cup diced ham OR crumbled sausage OR a combo of both
1 cup milk
1 cup shredded cheddar cheese OR jack and cheddar combo
1/2 can cream of mushroom soup
4 slices thick sourdough bread
4 Jumbo eggs
celery salt and white pepper to taste
PURE

• Spray the bottom of an 8×8 or 9×9 baking dish
• Cook meat of choice and layer on bottom of baking dish
• Layer bread in a single layer over the meat
• Whisk together the soup, milk, eggs, salt and pepper
• Pour evenly over bread
• Top with the cheese
• Bake at 350 degrees for 45 minutes (covered with foil for the first 30 minutes)

*This can be made ahead and left to chill 24 hours before baking – in fact it usually tastes better that way.