Egg Noodles

Folks-
My chicken and Turkey noodle soups are well known in my circle. The real secret to them is the homemade noodles. Since I haven't figured out the measurements for the soup ingredients yet, I'll post the recipe for the noodles first. It's my moms recipe, with a variation at the end from my dad. I prefer the egg yolk version over the whole egg, but it takes so dang many eggs! Both versions are easier than most people would think. Give them both a try and see which you prefer!

Here it is, my mom's homemade noodle recipe!


Egg Noodles
E. Pearl

6 Egg Yolks
1 Whole Egg
1/2 Tsp Salt
1 1/2 Cups Flour

Mix together in the order above until very stiff. Roll out dough on a well floured board to 1/8" thickness. Cover with a towel and allow to dry for 1 to 1 1/2 hours. Roll the dough into a cylinder and slice first once along the length of the cylinder, and then across the cylinder to make noodles of about 1/4" width. Boil for up to 45 minutes.
You can substitute 3 whole eggs for 6 egg yolks and 1 whole egg.

Easy Ice Cream

Folks-
I made this for the first time today, varying the recipe that I found on a British website. I found following their directions exactly caused the ice cream base to be much too sweet (probably due to differences in measurements.)
You do need an ice cream freezer to make this.

Ingredients:
1 Can Sweetened Condensed Milk
2 1/2 Cups Milk
1/2 Cup Whipping Cream
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt (added 6/16/2011)
Optional (for Chocolate): 4 Tablespoons Unsweetened Cocoa Powder

Mix all ingredients together and put into the ice cream freezer and freeze according to directions.
*Edited 6/16/2011: When making this tonight I put in about a quarter teaspoon salt and this improved the flavor. This may now be the best ice cream recipe I've ever tried. At least that's what my kids say!

Jim's Chili

Folks- 

Here it is--the second post of the week! Wow! Nothing for months, and then three in a two-week span! 

My dad had never written down his Chili Recipe until a couple of years ago when I wanted to learn how he did it. I still have to get his Lasagna recipe this way.

Without further ado--here's the recipe!

Jim's Chili Recipe

Ingredients

2 Cans (15 oz.) Tomato Sauce 

3 T. Chili Powder 

1 1/2 T. Ground Cumin Seed 

1/2 Large Onion, coarsely chopped 

1/2 C. Water 

1/8 t. Cayenne Pepper 

1 Bay leaf 

1 t. Salt 

3 C. dry pinto beans 

1 lb. cheap hamburger 

1/4 t. pepper 

The night before the Chili is to be served: 

Mix 1 can of the tomato sauce and 1/4 cup of the water with the chili powder, cumin seed, onion, cayenne pepper, and 3/4 t. of the salt and refrigerate. Soak beans with at least 1" of water covering the top. Change the water every 1/2 hour for the first 2 hours, and then leave to soak overnight. 

The day the Chili is to be served: 

Change the water in the beans again and drain. Soak the beans with at least 1 " of water over the top of the beans and simmer over a medium-low heat with the bay leaf for 1/2 to 1 hour. Brown the meat with the remaining salt and pepper. Drain the beans, saving the water. Add the sauce mixture from the night before to the meat and add in the second can of tomato sauce and 1/4 cup of water. Add the sauce/meat mixture to the beans and add in about 3-1/2 C of the water from the beans saved previously to the mixture. Mix and simmer for about 2 hours, stirring occasionally (every 5-10 minutes). Check several times while simmering to make sure it is seasoned correctly. 

Note: To give the Chili a fresher flavor, just before serving stir in a drained can of mild green chili peppers. 

That's it! One of the next posts will probably be one of the recipes from the cookbook I compiled about 20 years ago.

Clam and Cheese Chowder

Folks- It's been a long time since I updated any of my sites, and due to requests, I'm going to start updating this site more often. I've already gotten a few recipes backlogged, so I'll be able to keep going for at least a little while. I'm going to start to with a recipe that my mom started, and I modified. My kids claim it's the best they have ever tasted: Clam Chowder. This one is just perfect for cold weather, especially with fresh bread. -Edly

Eleanor & Ed's Clam & Cheese Chowder

Ingredients: 

2 T Butter

1 T Diced Onion 

2 Cubed Russet Potatoes 

1/2 Cup Water

2 Cans Minced Clams (Do not drain)

2-3 Strips Cooked Bacon, crumbled 

1 T Chopped Parsley

1/2 lb Cubed Whole Milk Mozzarella or Monterey Jack cheese

1 Package of Onion or Potato & Leek Soup Mix, sifted for the onions or  3 T French Fried Onions

1 Cup Heavy Cream 

2 1/2 Cups Milk 

3/4 Cup Instant Potato Flakes

 

 

Directions: Melt the butter in a pot and add potatoes and diced onion. Add water, cover and simmer until potatoes are tender. Add clams with the juice in the can, bacon, parsley, onion soup, and cheese and stir until cheese melts. Add cream, milk, and instant potatoes and simmer for about 5 minutes. Alternatives: 1. Use Monterey Jack cheese instead of the Mozzarella. 2. Use 1 1/2 Cups of Whipping Cream instead of the Heavy Cream, and 2 Cups of Milk instead of 2 1/2 Cups.

What, ANOTHER blog? And the Smoky Southwestern Pot Roast Recipe

Folks-

Yep, it’s time for yet another themed blog from yours truly. I’ve currently got two other blogs here at Blogspot: My first blog is about my political views; my second is about my art and pictures.

So, why another blog? ‘Cuz I like to cook. This blog is all about my favorite recipes and cooking techniques. Some recipes I’ve created, some are from family members, and some are from other sources. I’ll try to give credit where it’s due. I may even give off-the-cuff reviews of some restaurants or food suppliers (but I won’t commit to that.)

So, in order to usher in the premier of this blog, I’ll introduce one of my wife’s favorite recipes: The Smoky Southwestern Pot Roast. This is one of the first recipes I came up with completely from scratch (I usually enjoy tweaking someone else’s recipe,) and it’s almost freakishly simple. Here’s the history of this recipe: I made my first pot roast about a year before my daughter was born, about 10 years ago. I had found a decent recipe online that used a slow-cooker. The ingredients were simple, just a roast and vegetables, and put them in the slow-cooker on high for several hours. It came out okay, but really my big problem with the recipe was that the meat consistently came out with very little flavor. I’ve since discovered that this is fairly common with roasts, but I digress. I came up with the idea that I would try making the pot roast and adding liquid smoke to give it more flavor, and while shopping, I thought that the next time I would use salsa instead of the vegetables the next time and see how it came out. When I got home, I decided to try both approaches simultaneously, and the Smoky Southwestern Pot Roast was born.

Before you try to make this roast, I should warn you that your entire house will smell like a good restaurant. You should also budget plenty of time the first time you make it just to watch it so it doesn’t burn.

Without further ado, here’s the recipe:

Ingredients:

1 Beef Roast, about 2 to 4 lbs.

1 16oz Jar Hot Salsa or Picante Sauce

1-2 T Liquid Smoke

Up to 1 C Water

Combine Salsa or Picante Sauce in a bowl with the Liquid Smoke. Pour half of the mixture into the bottom of a slow cooker. Put the roast in the slow cooker, and cover it with the remaining mixture. Cover and cook on HIGH.

If you like to be able to slice your roast, cook for 5-6 hours. If you want your roast to be so tender that it falls apart, cook for 7-8 hours.

The meat on the outside of the roast will have the most flavor. People with sensitive taste buds should go for the meat in the center of the roast.

That’s it for this time. I’ll have another recipe soon!

-Edly