Wednesday, January 27, 2010

Chicken Pot Pie


This classic dish is very versatile. I added frozen mixed vegetables, but you could add whatever you would like. My husband, who is anti-vegetable hated to admit that even he couldn't tell they were in there if he wasn't looking. This costs about $4 to make.

Double Pie Crust
2-3 pieces Chicken, boiled/cubed
1 can cream of chicken soup
1/2 cup mixed vegetables (or broccoli)
1 cup shredded cheese (optional)
  • Prepare Pie crust as directed.
  • Combine all ingredients.
  • Pour filling into pie crust. Add top crust.
  • Bake @ 350* for 1 hour until crust browns.

Macaroni and Cheese

This is a pretty basic Mac N' Cheese recipe using Velveeta (or the like). We like to add Ham and sometimes broccoli when we make this!

3 c macaroni
5 Tbl butter
1 tsp salt
5 Tble flour
5 c milk
1 lb Velveeta, cubed
  • Cook and drain macaroni.
  • In saucepan, melt butter. Add flour and salt stirring well.
  • Gradually add milk and bring to boil. Stir until thick.
  • Remove from heat. Add Velveeta, stirring until dissolved.
  • Pour sauce over cook macaroni and blend well. Add ham/broccoli/etc at this time.
  • Pour into greased 9x13 pan and bake about 25 minutes or until brown.
  • Crushed Ritz crackers may be added on top before baking if desired

Monday, January 25, 2010

What's cooking? Jan. 24-28

So, what's on the menu this week? Not a lot of new things unless I get inspired to do something extra. We still have a little leftover cake, so I doubt I'll be experimenting with desserts. I always have remorse after I eat a ton of desserts in a week anyhow. Well, here's the menu...

Meatloaf, mashed potatoes, leftover bread
Mac N Cheese with ham and broccoli
Pork Chops and roasted potatoes
Chicken Pie
Ham and Rolls from freezer stash, broccoli

Sunday, January 24, 2010

Braided Herb Bread


I usually make this when we have Italian foods, but I think it would be good with other things as well. You can halve it, and it's still wonderful! I found the recipe in one of my favorite cookbooks: The Good Housekeeping Illustrated Cookbook (1980). I love it because it has tons of pictures!

1 Tbl salt
1 Tbl rosemary leaves
2 pkg yeast
about 7 c flour
2 1/2 c water
1 Tbl butter
1 egg, slightly beaten
  • Combine salt, rosemary, yeast, and 2 1/2 cups flour in a bowl.
  • In a saucepan, over low heat, heat water and butter until very warm. Butter doesn't need to melt.
  • With mixer at Medium speed, gradually beat dry ingredients for 2 minutes, scraping sides occasionally. 
  • Add 2 cup flour and beat 2 minutes at High speed, scraping bowl occasionally.
  • Stir in 3 1/2 cups flour to make soft, sticky dough.
  • Place in greased bowl. Cover with towel. Let dough rise in a warm place (on top of refrigerator), away from draft, until doubled- about 1 1/2 hours.
  • Punch down dough and turn out onto well-floured surface. 
  • Knead until smooth and elastic-10 minutes.
  • Divide dough into 6 equal pieces.
  • Roll each piece into an 18 inch rope.
  • On one side of a large cookie sheet, braid 3 ropes together. Repeat with remaining ropes.
  • Cover with towel. Let rise in a warm place until doubled- about 30 minutes
  • Preheat oven to 450*
  • Brush tops of loaves with egg. 
  • Bake 25 minutes or until loaves sound hollow when tapped with fingers. 
  • Remove to racks to cool.

Perfect Party Cake

Delicious!
I love cake, and I love to "build cakes", but my icing does not always turn out. This one did! This recipe takes a little bit of work...and time, but it is so worth it. It has a very light taste and is not overly sweet. It does call for lemon, but it is not really a super lemony cake. I made it on a night when one particular friend who doesn't care for sweet desserts came over and he loved it! I originally saw the recipe on this blog who got the recipe from this one. I changed the recipe a little to fit into my penny pinching budget. I ended up spending about $6 to buy ingredients that I didn't have on hand (lemon extract, evap milk, and jam). If you can find imitation lemon extract, you could make this for much less.
Here is the changed recipe (for Dorie Greenspan's original, click on the second link above)

Cake
2 1/4 c flour
1 Tbl baking powder
1/2 tsp salt
1/2 cup plus 1/8 cup evaporated milk
1/2 cup plus 1/8 cup water
4 large egg whites
1 1/2 cup sugar
1 tsp lemon extract
1 stick unsalted butter, room temperature
1/2 tsp lemon extract
Icing
1 c sugar
4 large egg whites
3 sticks unsalted butter, room temperature
1/4 c lemon juice
1 tsp vanilla
Filling
2/3 c seedless preserves (I used black currant from Aldi-yum!)
  • Preheat oven to 350*
  • Grease 2 9x2 round cake pans. Line bottom with wax paper.
  • Sift flour, baking powder, and salt.
  • Whisk milk, water, and egg whites.
  • Whisk sugar and 1 tsp lemon extract. Add butter and beat at Medium speed for 3 minutes until light.
  • Beat in 1/2 tsp lemon extract. 
  • Still at Medium speed, add 1/3 of flour mixture. Beat in 1/2 milk mixture. Repeat.
  • Beat 2 minutes until well mixed.
  • Put into pans. Smooth tops.
  • Bake 25 minutes until well risen and toothpick comes out clean.
  • Cool 5 minutes in pan on rack. Then take out of pan and cool right side up.
  • Put sugar and egg whites in a metal bowl. Place bowl over a saucepan of simmer water and whisk constantly. Keep over heat about 3 minutes or until sugar is dissolved and just starts to thicken.
  • Remove from heat. Whisk on Medium until it cools-about 5 minutes.
  • Switch mixer to regular blade (not the whisk) and add butter one stick at a time until smooth. 
  • Beat at Medium-high speed until thick and smooth- 6-10 minutes
  • On Medium, beat in lemon juice and vanilla.
  • Should be a smooth, white buttercream....Mine almost looked like whipped cream
  • Remove wax paper from the bottom of the cooled cakes.
  • Slice each cake in half, so you have 4 cakes.
  • Place one cake on a cake plate, and surround the cake with wax paper to collect icing droppings as you work.
  • Spread 1/3 preserves and a thin lay of icing over the bottom cake. Repeat two times. (So you should have cake, jam, icing, cake, jam, icing, cake jam, icing, cake, icing)
  • Decorate as desired. I just made a swirly messy pattern since I couldn't get it to be perfectly smooth.
  • Remove wax paper from the cake plate.

linked toTheme Bakers Sunday: Cakes
and



Sweet Treats Thursday

    Corn Muffins


    These are sweeter and finer in texture than traditional cornbreads, which is what makes them so wonderful! The recipe I have is from a PTO fundraiser cookbook, but I'm not sure where the person who submitted it got it. Makes 12.

    1/2 c sugar
    1/2 c shortening
    1 c milk
    1 c flour
    1 c cornmeal
    1/2 tsp baking powder
    1 tsp salt
    1 egg
    • Grease muffin tins with shortening or put in muffin liners.
    • Combine ingredients.
    • Pour into well greased muffin tin and bake @ 400* for 20 minutes

    Friday, January 22, 2010

    Blueberry Pancakes



    When I'm the one who makes the special Friday pancakes, I always use this recipe. They are very rich, so you don't need too many. We usually end up with 12 pancakes which is more than we can eat, so we freeze the leftovers on a cookie sheet or plate, and then put them in a freezer bag. We pop the frozen pancakes in the microwave for a quick breakfast.

    1 1/2 cup flour
    3 1/2 tsp baking soda
    3/4 tsp salt
    1 Tbl sugar
    1 1/4 cup milk
    1 egg
    3 Tbl butter, melted
    Add 1/4 cup milk if too thick
    Optional ingredients: 1/4 cup blueberries, 1 Tbl flax seed, 1/2 tsp vanilla, cinnamon/sugar sprinkles
    • Combine dry ingredients.
    • Make a well in the center, and add remainder of ingredients
    • Mix well.
    • Add blueberries at this point if desired
    • Using 1/4 cup measure, pour batter onto Low-Medium heat griddle or skillet. 
    • When edges start to turn and some bubbles appear, flip over and brown.

    Thursday, January 21, 2010

    Chocolate Chip Peanut Butter Cookies


    This is my favorite chocolate chip cookie! I always freeze some balls of dough on cookie sheets, then put them in a freezer bag, so all you have to do is thaw them, and pop them in the oven when you need a quick treat....and so you won't eat the whole batch at once. The first picture is the frozen dough, the second is the baked cookie.
    The parts in parenthesis are optional changes that I make sometimes to make them a little healthier.
    This picture was taken on a day that I used oatmeal which makes a little coarser texture. If you like smoother, traditional chocolate chip cookies, just use the flour.

    1 cup butter
    1 cup peanut butter
    1 cup sugar
    1 cup brown sugar
    2 eggs (or 1 egg and 1 Tbl flax seed plus 3 Tbl water)
    2 cup flour (or 2/3 cup oat flour plus 1 1/3 cup flour)
    1 tsp baking soda
    1 tsp baking powder
    1 tsp salt
    2 cups chips (any kind or combination you like)
    • Heat oven to 375*
    • Beat butter, PB, sugars and eggs in bowl. 
    • Stir in flour, soda, powder, and salt
    • Add chips
    • Drop by rounded tsp (or use meatball scooper) onto ungreased cookie sheets
    • Bake 8-10 minutes or until set.
    • Cool on racks or wax paper

    Wednesday, January 20, 2010

    Stroganoff


    We use a lot of ground turkey since it is so inexpensive and healthier than ground beef. This is one of our "I don't know what to make for dinner" dishes. Costs a only little more than $3 to make!

    1 lb ground turkey or beef ($1.19)
    onion powder to taste
    2 Tbl flour
    1/2 tsp salt
    1 clove garlic, minced
    1/4 tsp pepper
    1 can (4 oz) mushrooms, drained ($0.55)
    1 can cream of chicken soup ($0.59)
    1 cup (8oz) sour cream (opt)
    12 oz pkg egg noodles, cooked and drained ($0.99)
    2 tsp poppy seeds (opt)
    1 Tbl butter, melted
    • Cook meat with onion. 
    • Add flour, salt, garlic, pepper, mushrooms, soup, and sour cream (if using). Stir, bring to boil. Reduce heat to simmer 10 minutes.
    • Meanwhile, combine noodles, poppy seeds, and butter. Toss lightly. 
    • Serve stroganoff on top of noodles or mix together.

    Simple Italian Chicken


    This is super easy and only requires two ingredients which makes it a great penny pinching recipe!

    4 chicken thighs or breasts
    1/2 bottle Italian dressing
    • Bake @ 350* until chicken is done

    Sunday, January 17, 2010

    Everything but the sink Fried Rice


    Fried rice is quick, easy, and cheap! Meat is optional. Sometimes, I saute bite size chicken pieces in soy sauce and add it. Sometimes, I just use whatever leftover meat we have. This picture was taken of fried rice with leftover shredded pork. You can also use whatever vegetables you have on hand, too. This time we had mixed vegetables that included peas, carrots, corn, and green beans. If you use green beans, I recommend cutting them into smaller pieces.

    1 Tbl butter
    2 eggs, beaten
    1 Tbl butter
    1/2 c cooked/cubed meat
    1/2 c vegetables
    onion powder to taste
    2 cups rice, cooked
    1/4 cup soy sauce
    • Melt 1 Tbl butter in skillet. Pour in eggs and scramble. Set aside.
    • Melt 1 Tbl butter in skillet. Saute meat, vegetables, and onion powder until warm.
    • Combine egg, rice, meat, and vegetables.
    • Stir in soy sauce.
    • Heat until warm.

    Saturday, January 16, 2010

    What's cooking? Jan 16-23

    Well, I went a little over my goal of only spending $50 ($53.87 total) on groceries this week....but, there was a good reason for it. Pork loin was on sale for $2.49/lb! Of course we got four and a half pounds of it, so it will last a few weeks. I think it will all even out in the end.

    Here is what we are planning to eat this week:

    Party Pizza
    Fried Rice...I know, it's been on the menu for three weeks, and I haven't made it yet! So busy!
    Ham and rolls from the frozen stash
    Chicken
    Beef (or Turkey) Stroganoff
    Tacos
    Chili and cornbread
    Crock Pot Spaghetti - one of my favorites!
    Braided Herb Bread
    Party Cake

    Be sure to check back in for the recipes!

    Party Pizzas


    These delicious mini-bread treats are a hit as an appetizer or party food, but sometimes we eat them for dinner!These do cost a little more than this penny-pincher usually spends, but they are worth it!

    1 lb ground turkey (or beef) ($1.19)
    1 lb turkey sausage (or sausage) ($1.99)
    1 lb Velveeta type cheese (we use Aldi brand) ($1.85)
    Cocktail Rye or Pumpernickel Bread ($1.99)
    • Brown both meats together.
    • Add cheese in chunks. Stir until melted
    • Spoon meat mixture onto the little bread pieces.
    • Bake @ 350 until toasty.
    • When I make these for a party, I keep them warm by stacking them between layers of foil in a crock pot.

    Monkey Muffins

    We really love Monkey Bread, but the one from the store costs more than we like to spend, especially on a breakfast item. Although, I think Monkey bread would be good at any time of day!

    I searched the Internet for recipes for this delicious treat, but most of them were for a yeast bread or using refrigerated biscuits. For breakfast, I like something a little quicker...and my yeast breads often don't turn out! Refrigerated biscuits are fine, but you can make them at home for cheaper!

    So after searching, I compiled my own recipe. For just pennys I made simple biscuits smothered in the gooey sauce that makes Monkey Bread so delicious!

    1/2 cup sugar
    1 tsp cinnamon
    4 cup flour
    4 tsp baking powder
    1 tsp baking soda
    1 tsp salt
    3/4 cup butter
    1 1/4 buttermilk (or 1 1/4 cup milk plus 1 Tbl vinegar)
    1/2 cup butter
    1 cup brown sugar
    • Combine sugar and cinnamon in a large resealable bag. Set aside
    • Grease muffin tin with shortening.
    • In a separate bowl, combine flour, baking powder, baking soda, salt, butter, and buttermilk.
    • Knead the flour mixture about 20 times. Don't over knead. 
    • Separate dough into 4 parts. Roll each part into one inch tubes (like snakes). TIME SAVING UPDATE- Pinch off 1 inch pieces of dough and roll into balls instead of separating and rolling.
    • Cut each tube into 1 inch pieces and put them in the cinnamon/sugar bag.
    • Seal the bag and shake to coat all the dough pieces
    • Plop 4 dough pieces into each muffin hole
    • Melt butter and brown sugar until it's a gooey sauce.
    • Pour sauce onto each dough muffin.
    • Bake @ 350 for 10-12 minutes.
    • Let sit for about 2 minutes, then remove from pan. Don't wait too long or they will stick to the pan!

    Tuesday, January 12, 2010

    Spaghetti with Homemade Sauce


    I used to buy jarred sauce at Aldi for $0.99 until I found this recipe. I found it when I made homemade manicotti and thought it was the most delicious sauce ever. Since homemade manicotti takes a loooong time to make, we usually just make the sauce and have spaghetti. If I get really motivated, I will make the manicotti and post if for you to try, too! This sauce costs about $0.90 to make before adding meat.

    12 oz spaghetti (1/3 of Aldi spaghetti box) ($0.45)
    1 lb sausage (or turkey sausage) ($1.99)
    chopped onion
    1/2 clove minced garlic
    2 8-oz cans tomato sauce ($0.50)
    1 6-oz can tomato paste ($0.40)
    1 tsp brown sugar
    1 Tbl parsley
    1/2 tsp oregano
    1/2 tsp salt
    dash pepper
    dash bay leaves
    • The sauce tastes better if you make it a half - hour ahead of time, but this is not necessary!
    • Brown meat and drain and return to pan.
    • Add onion, garlic, tomato sauce, tomato paste, brown sugar, parsley, oregano, salt, pepper, and bay leaves.
    • Heat to boiling. Reduce heat to low, partially cover and cook 30 minutes
    • Boil spaghetti according to package. Break into smaller pieces before adding to water. Drain.
    • Combine sauce and spaghetti.

    Peanut Butter Banana Split


    This is a super simple breakfast idea that we love! Costs less than $1 per serving!

    1 banana ($0.16)
    peanut butter
    2 oz. vanilla yogurt ($0.09)
    Optional toppings: honey, grape nuts, dried cranberries, raisins, chocolate chips...
    • Peel banan and slice lengthwise
    • Spread peanut butter on each slice of banana
    • Add yogurt and additional toppings

    Baked Chicken



    I am usually not a fan of simple chicken dishes. Normally, I feel that there is not enough flavor...and I'm all about flavor, sometimes to an extreme. This chicken dish is super simple and only requires four ingredients. Costs less than $3 to make!

    4 chicken breast (or thighs) ($2.30?)
    1 can cream of chicken soup ($0.59)
    1/3 c milk (or water)
    1/8 tsp poultry seasoning
    • Place chicken in greased baking pan.
    • Blend soup, milk(or water), and seasoning and pour over chicken.
    • Cover. Bake @ 350 for 45 minutes.
    • Uncover. Bake 15 more minutes

    Friday, January 8, 2010

    Waffles

    I don't know how it happened, but every Friday is pancake or waffle day for breakfast. It almost seems like a reward for making it to the end of the week...and also gives motivation to keep going during the long weeks in the middle of winter, when you'd rather just stay at home.

    I've started making pancakes/waffles from scratch a few years ago when we were out of pancake mix and I really wanted them. I realized that it isn't any harder to make them from scratch than to buy the box, and it saves a lot of money, too! If you add milled flax seed, you get a serving of Omega-3 to make them healthier!

    7 oz flour (1 cup minus 2 Tbl)
    1 1/2 tsp baking powder
    1/8 tsp salt
    1 egg
    7 oz milk
    1/4 c oil (or 3 Tbl milled flax seed and 3 Tbl oil)
    optional: 1/4 tsp cinnamon and 1/4 tsp vanilla
    • Mix all the ingredients well
    • Pour onto waffle maker (amount depends on your waffle maker-ours takes about 6 oz at a time/4 small waffles)
    • Cook as desired

    Wednesday, January 6, 2010

    Black Bean Tamale Pie


    I saw this Tex-Mex recipe originally in a Taste of Home cookbook, but changed it a little bit to fit our needs. It's delicious, and you could make it as spicy....or not spicy...as you want! Costs about $3 to make from scratch...
    If you want to save time, you could use 1 package cornbread/muffin mix combined with 1/4 c milk, 1 egg, and 1 cup cheese for the crust.

    Crust:

    1/2 c sugar
    1/2 c shortening
    1 c milk
    1 c flour
    1 c cornmeal
    1/2 tsp baking powder
    1 tsp salt
    1 egg
    Filling:
     1 lb ground turkey (or beef)
    dried chopped onion
    1 can (15oz) black beans, drained and rinsed
    1 c salsa
    1 c shredded cheddar
    • Combine crust ingredients and pour into a greased 9 inch pie plate. Bake @375 for 8 minutes.
    • Meanwhile, cook meat with chopped onion. Drain.
    • Stir in black beans and salsa.
    • Spoon meat mixture over crust, leaving 1/2 inch edge. 
    • Bake 15-18 minutes or until crust is golden brown.
    • Sprinkle cheese on top and bake 1-2 minutes longer or until cheese is melted.

    Tuesday, January 5, 2010

    Almost Pizza Hut Breadsticks


    My favorite restaurant breadsticks are from Pizza Hut. My husband doesn't like to eat Pizza Hut. In fact, if we eat pizza, we usually go to one of the local places instead of a chain. Sometimes, I miss my favorite breadsticks though, so I found this recipe. They are almost as good as the real thing!

    1 1/2 c hot milk
    2 Tbl sugar
    1/2 tsp salt
    1 Tbl yeast
    3 c flour
    1/3 c melted butter
    Topping: 
    2 Tbl parmesan cheese
    1 Tbl garlic powder
    1 Tbl oregano
    • Dissolve sugar and salt in hot milk. 
    • Add 1 c flour to make soupy mixture.
    • Add yeast and stir well.
    • Add the rest of the flour...enough to form moderately stiff dough. Knead until smooth
    • Roll into a rectangle the size of your baking pan. 
    • Spread half the butter on pan, then place dough in pan, and put remaining butter on top of dough.
    • Top with combined topping.
    • Cut into breadsticks and raise 10-15 minutes.
    • Bake @ 350 for 20-15 minutes, until golden

    Chicago Style Pizza


    I have tried many pizza dough recipes. Some have turned out and some haven't. This one turned out great...and it was very big after rising! I should have used a bigger pizza pan, but really can you ever have too thick of a crust?

    1 1/2 c water, 110 degrees
    2 1/4 tsp yeast
    2 tsp sugar
    2 3/4 c flour
    1/2 c cornmeal
    3 Tbl oil
    1 tsp salt
    8 oz tomato sauce
    2 tsp garlic powder
    2 tsp oregano
    12 oz shredded cheese
    toppings of your choice: I used pepperoni
    • Stir water, yeast, and sugar. Sit for 5 minutes until foamy
    • Combine flour, cornmeal, oil and salt
    • Make a well in the dry ingredients and add yeast into the well.
    • Stir to form dough. Add more flour if needed (I added 1/4 c more)
    • Knead 7-10 minutes
    • Cover with a damp towel and rise to double, about 1 hour
    • Punch down and roll into a 13" circle
    • Place on greased  12" pizza pan, folding over excess to form crust
    • Spread with sauce (mix tomato sauce, garlic powder, and oregano), toppings, and cheese.
    • Rest 25 minutes in a warm location.
    • Bake at 400 until golden ...about 25 minutes

    Monday, January 4, 2010

    Chicken Casserole


    I found this recipe in a PTO fundraiser cookbook from the school which my grandma used work. It is very flavorful and sometimes I crave it. I don't like stuffing, but this recipe just uses the mix as a crispy topping, not as a soggy side. The leftovers are just as good or better than the first time! about $5 to make

    4 chicken breasts (or thighs if you like dark meat like us) (about $2.40)
    4-6 slices swiss cheese ($0.18/slice=$1.08)
    1 box Cornbread (or regular) Stuffing Mix (we use Aldi brand) ($0.89)
    1 can cream chicken soupm($0.59)
    1/2 c chicken broth (can use bouillon or broth from boiled chicken, too)
    1 stick margarine, melted (or 1/2 c oil if you're in a pinch)
    • Boil chicken and cut into small pieces.
    • Layer on bottom of 9x13 baking dish.
    • Mix soup and broth (I used bouillon so I don't have leftover broth in the can)
    • Pour soup mixture over chicken.
    • Top with single layer of swiss cheese
    • Combine melted margarine and stuffing mix. Pour evenly over cheese.
    • Bake @ 350 for 30 minutes.

    Mammaw's Hashbrown Casserole

    This cheesy potato dish is great any time of day. This time, I made it for breakfast when out of town guests stayed for New Year's, but just last week my grandma made it as a side for Christmas dinner. Sorry, there is no picture. I was entertaining said guests. About $6 to make 12 servings.

    1 2-lb bag hashbrowns-thawed ($2.38)
    1 can cream of chicken soup ($0.59)
    1 pt sour cream ($1.34)
    1 stick butter-melted (no wonder it's so good!) ($0.15)
    1 c chopped onion (or sprinkle dried onion)
    2 c grated mild cheddar ($1.45)
    1 tsp salt
    Topping
    2 c cornflakes (or rice chex), crumbled ($0.10)
    4 Tbl melted butter($0.07)
    • Mix all ingredients, except topping, together in a large bowl
    • Spread into 9x13 baking dish
    • Add topping
    • bake @350 for 1 hour

    Peanut Butter Fudge

    This is the best fudge! It is soft and melts in your mouth...
    Mom always makes it on the same day as homemade noodles since they both use milnot. 

    2 c sugar
    2/3 c milnot
    1 tsp vanilla
    1 c peanut butter
    1 c marshmallow cream
    • Over Med/Med-High heat, boil sugar and milnot to soft ball stage (use candy thermometer!). Do not go past soft ball stage or your fudge will not be so soft and dreamy!
    • Remove from heat.
    • Add marshmallow cream, peanut butter, and vanilla.
    • Pour 9x9 pan that has been filled with foil- butter foil first!
    • when set, cut into small pieces and place on serving plate

    Mom's Noodles


    These noodles are so good! We have them every year at Thanksgiving, and everyone always looks forward to them. They are pretty versitile, too. You could make them with any meat you want...turkey, chuck roast, chicken, no meat...
    Mom always makes peanut butter fudge the same day because you will hae leftover milnot.

    2 eggs, well beaten
    2 egg shell halves of milnot (evaporated milk in a can)
    1/2 tsp salt
    1/2 tsp baking powder
    2 c flour
    • Mix eggs and milnot.
    • Stir in dry ingredients. 
    • Roll out onto floured surface to about 1/4 inch thick. Dough will be VERY stiff!
    • Use a pizza slicer to slice into noodle strips.
    • let dry (I let them dry overnight)
    • Drop into boiling broth (If you are making these with meat, boil meat in water to make broth. Shred meat and then put it back into the water with the noodles)
    • Add salt and pepper as needed.
    • You can freeze the noodles before cooking if you make extras...Less work next time!

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