Wednesday, January 23, 2013

Homemade Chicken Noodle.

My in-laws have been deathly ill with pneumonia so we took them dinner tonight.
Homemade Chicken Noodle Soup
Camille Simons (taught to me by my Grandma Quinn)

1 teaspoon olive oil
1 small onion, chopped
4 stalks celery, chopped
4 carrots, chopped
1 clove garlic, minced
8-10 cups chicken broth
3 bay leafs
1 tomato, left whole (for color and flavor)
4-6 boneless, skinless chicken breasts
salt and pepper to taste

Saute the onion, celery, carrots, and garlic in olive oil until translucent in color (best smell ever!).  Add chicken broth, tomato, bay leafs and uncooked chicken.  Cook on low for several hours.  Once the chicken is cooked, take it out and shred it then return it to the pot.  You may need to add more chicken broth.  Add salt and pepper to taste and let simmer.


Homemade Noodles
Camille Simons (taught to me by my Grandma Quinn)

1 1/4 cups flour
1/2 teaspoon salt
2 beaten egg yokes
1 beaten egg
1/3 cup water
1 teaspoon cooking oil

Mix all dry ingredients together.  Make a hold in the center of the dry ingredients where you can add the wet ingredients.  Mix together with a fork and your hands.  Roll the noodles out in a noodle maker.  Let them dry out on the counter top for a few hours.  Add them to the boiling pot of soup - boil for 20-30 minutes, until they are cooked threw.  Enjoy!


Easy Garlic Bread-sticks
Karen Lambert (in my ward)

1 batch of your favorite bread dough (or frozen dough)
1/2 cup butter
2 teaspoons garlic
Parmesan cheese
Schillings salad supreme spice

Prepare baking sheet by spreading butter on bottom.  Sprinkle with corn meal and the add pepper.  Set aside.

Pat or roll out dough about 1/2 inch thick.  With a pizza cutter, cut dough crosswise in 1/2" pieces.  Pull dough out into long, thin pieces.  Dip each piece of dough in melter butter that hs been seasoned with garlic then in the parmesan cheese - lay them in place on the baking sheet and then sprinkle with salad supreme.

Bake at 400 degrees for 15 minutes or until brown.

*For the bread sticks pictured above I soaked a large skewer in water and then rolled a dough ball around the skewer a few times pitching at the top and bottom (imitating a bread stick from the Pizza Factory).   Let rise a few hours.  To bake them I balanced each skewer across a 9x13 pan.  Great presentation and so fun to eat!