Subj : BH&G 3058
To   : All
From : Dave Drum
Date : Fri Jun 18 2021 06:24:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Chicken Noodle Soup - Pt 1
 Categories: Poultry, Pasta, Vegetables, Herbs
      Yield: 8 Servings
 
  3 1/2 lb Broiler-fryer chicken; cut
           - up
           +=OR=+
      3 lb Meaty chicken pieces
    1/2 c  Chopped onion
      2 ts Salt
      1 ts Dried thyme, sage, or basil,
           - crushed
    1/4 ts Ground black pepper
      2    Bay leaves
      2 cl Garlic; peeled, halved
      8 c  Water
      1 c  Chopped carrots
      1 c  Chopped celery
      2 c  Homemade Egg Noodles
           +=OR=+
      6 oz Dried egg noodles
      1 tb Snipped fresh thyme, sage,
           - or basil (opt)

MMMMM--------------------HOMEMADE EGG NOODLES-------------------------
      2 c  All-purpose flour
    1/2 ts Salt
      2    Egg yolks
      1    Egg
    1/3 c  Water
      1 ts Vegetable oil or olive oil
           All-purpose flour
 
  In a large bowl stir together 1 3/4 cups of the flour and
  the salt. Using the back of a spoon, make a well in the
  center of the flour mixture. In a small bowl combine egg
  yolks, whole egg, the water, and oil. Add egg mixture to
  flour mixture; stir until mixture forms dough.
  
  Sprinkle a clean kneading surface with the remaining 1/4
  cup flour. Turn out dough onto the floured surface. Knead
  until dough is smooth and elastic (8 to 10 minutes total
  kneading time). Cover and let the dough rest for 10
  minutes. Divide the dough into four equal portions.
  
  On a lightly floured surface, roll each dough portion into
  a 12" square (about 1/16" thick). Lightly dust both sides
  of the dough square with additional flour. Let stand,
  uncovered, about 20 minutes. (Or using a pasta machine,
  pass each dough portion through machine according to
  manufacturer's directions until dough is 1/16" thick,
  dusting dough with flour as needed. Let stand, uncovered,
  for 20 minutes.) Loosely roll dough square into a spiral;
  cut crosswise in 1/4" wide strips. Unroll strips to
  separate; cut strips into 2" to 3" long pieces. Cook
  noodle pieces in a large amount of boiling lightly salted
  water for 2 to 3 minutes or until tender; drain well. (Or
  place noodle pieces in a resealable plastic bag or an
  airtight container and store in the refrigerator for up to
  1 day before cooking.)
  
  FOOD PROCESSOR DIRECTIONS: Place steel blade in food
  processor. Add all of the flour, salt, and eggs to food
  processor. Cover and process until mixture forms fine
  crumbs, about the consistency of cornmeal. With the food
  processor running, slowly pour the water and oil through
  the feed tube. Continue processing just until the dough
  forms a ball. Transfer dough to a lightly floured surface.
  Cover; let dough rest for 10 minutes. Divide the dough
  into four equal portions. Continue as directed in Step 3.
  DRYING DIRECTIONS: To dry cut noodles, spread noodles on a
  wire rack or hang them from a pasta-drying rack or clothes
  hanger. Let pasta dry for up to 2 hours. Place in an
  airtight container and store in the refrigerator for up to
  3 days before cooking. Or dry the noodles for at least 1
  hour; place them in a plastic freezer bag or freezer
  container. Seal and freeze for up to 8 months before
  cooking. Add 1 to 2 minutes to cooking time for dried or
  frozen noodles.
  
  CONTINUED TO PART 2
  
  Makes: 8 servings
  
  Yields: 10 1/2 cups
  
  Better Homes & Gardens | July 2016
  
  MM Format by Dave Drum - 28 July 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Living with a saint is more gruelling than being one.
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