Category: Starches

Breads · Soups · Starches

Homemade Egg Noodles

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Because of the cooler weather, I have been in a major cooking mood. Yesterday, I remembered my Aunt making homemade egg noodles and thought to myself, “self…how hard could that be?” So I went online and googled recipes for egg noodles and up popped this recipe below. After making these incredible little dumpling noodles, I was transformed to my Aunt’s kitchen back in Ardmore, OK where she would roll out the dough until it was paper thin and drop them in boiling chicken stock. 

This recipe does not disappoint. It is easy, although it does take up time. While the noodles were drying, I left and ran errands and when I came back, I proceeded to make the chicken stock and dropped them in. Depending on how thick you roll the dough is how long they need to cook. So you will need to adjust the time to fit the size noodle. They really were so good and so different from just the noodles that come out of the package. Make a pot of turkey noodle soup, using leftover turkey the Fri after Thanksgiving. These will impress your family. These came from the food.com network!

Ingredients

    • 2 cups flour
    • 3 egg yolks
    • 1 eggs
    • 2 teaspoons salt
    • 1/4-1/2 cup water

Directions

  1. Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
  2. With hands, thoroughly mix egg into flour.
  3. Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
  4. (Add only enough water to form dough into a ball.).
  5. Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
  6. Cover; let rest 10 minutes.
  7. Divide dough into 4 equal parts.
  8. Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
  9. Roll rectangle around rolling pin; slip out rolling pin.
  10. Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
  11. Shake out strips and place on towel to dry, about 2 hours.
  12. When dry, break dry strips into smaller pieces.
  13. Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.
  14. Drain thoroughly.
Casseroles · Starches

Zesty Corn Macaroni Casserole

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It was just so exciting to find this long loved recipe that I had been looking for the last 10 years. When Randy and I first married, we used to go to Colorado for a week and stay where his mom and dad would park their travel RV. It was always such fun to sit around the campfire with people that had been camping together for as long as 25 years. They had seen each others kids grow up. They had experienced marriages, divorces, deaths, but most of all, they experienced friendship that grew over camping together for many years. It was at one of these camp cookouts that one of my mother-in-laws friends brought this casserole. I couldn’t quit eating it. It was one of those foods that became a comfort food and when I lost it, I was so disappointed. This past week, while at my daughter’s house, I was looking through her cookbooks and found this cookbook that came from all the wonderful cooks there at the campground where my inlays used to go. Leafing through, I saw “the recipe”…..I cannot tell you how excited I was. So here it is and you won’t believe how easy it is to make. Great for those church dinners or a side dish to any meat.

1 cup macaroni(uncooked) (isn’t that awesome, you don’t even have to cook it before using it)

1 can Rotel Tomatoes with green chiles

1/2 cup chopped onions

1 can undrained whole kernel corn

1 can cream style corn

1 cup Velveeta cheese, cubed

1/4 cup butter (1/2 stick)

Combine all ingredient6s and pour into a 9×13 inch greased baking dish. Cover with foil and bake 30 minutes at 375. Remove the foil and bake 30 min longer uncovered to give the casserole a crusty topping.

Makes 8 servings

Casseroles · Chicken · Meats · Starches

All Sold Out Chicken Pot Pies

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Taken from one of my fav recipe books, The Pastry Queen, which was given to me by a good friend, this chicken pot pie has people calling the PQ early on Tues mornings when she makes them to reserve them. The more she makes, the more she sells, unable to keep up the demand. She has graciously put the recipe in her cookbook so those of us unable to drive to Fredricksburg, TX can now experience these great little pies.

Filling:

3 tables unsalted butter

1 medium sized yellow onion, chopped

1 large russet potato, peeled and diced

3 cloves of garlic, minced

1 red bell pepper, diced

8 oz button mushrooms, sliced

1/2 teas crushed red pepper flakes

Salt & Pepper

1 purchased cooked rotisserie chicken or 1 whole stewed chicken, cooled

8 oz fresh green beans, cut into 1″ pieces (optional)

1 (8 oz) package frozen peas (optional) *See below regarding carrots.

Cream Sauce

1/2 cup (1 stick) unsalted butter

1 cup all purpose flour

2 1/3 cups chicken stock

1/2 cup heavy whipping cream

Dash of hot pepper sauce, such as Tabasco

Salt

Crust

1 cup (2 sticks) chilled unsalted butter

3 cups all purpose flour

10 oz chilled cream cheese

1 teas salt

1/4 teas pepper (preferably white pepper)

1 egg for brushing over the dough to brown it

To make filling:

Melt butter in a large saute pan set over medium heat. Add the onion and potato; sauté for 5 min. Add garlic, bell pepper and mushrooms and sauté for about 15 min, until potatoes are tender. Stir in crushed red pepper flakes and salt and pepper to taste.

While the vegetables are sautéing; skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave safe bowl and add enough water to cover. Cover the dish and microwave on high power for about 10 min, until beans are tender. Drain thoroughly. Stir the beans, peas, and chicken into the vegetable mixture. Set the filling aside.

*(Because we aren’t a “pea” family, we substitute chopped fresh carrots for the peas and make it green beans and carrots instead of green beans and peas)

Cream Sauce

Melt the butter over medium heat in large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the whipping cream, hot pepper sauce and salt & pepper to taste.

Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1 3/4 cup capacity oven-safe bowls 3/4 of the way to the top with the creamed chicken filling.

Crust:

Preheat oven to 375. Cut the butter into 16 pieces. In the bowl of a food processor, fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt and continue pulsing just until the dough forms a ball.

Set the dough on a flat surface dusted with flour. (I use waxed paper, dusted with the flour, instead of just putting on cabinet, makes clean up so much easier)

Using a floured rolling pin (please tell me you didn’t sell your rolling pin in the garage sell), roll out the dough to 1/4″ thickness. Measure the diameter of the pot pie bowls-such as 4-5 in across and cut out dough rounds that are 1 1/2 ” larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20-25 min, until golden brown. Serve immediately with a salad and sweetened iced tea.

Casseroles · Chicken · Starches

Chicken, Spinach & Mushroom Pasta Bake

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Makes 6-8 Servings

Paula does it again, just when you think there could not be another recipe using chicken and pasta that you hadn’t had before, she comes out with a new, delicious recipe that is amazing.

1 (16 oz) box rotini pasta

2 tables butter

1 (8 oz) package sliced fresh mushrooms

1/2 cup chopping onion

1/4 cup all purpose flour

1 (32 oz) carton chicken broth

3 cups shredded mozzarella cheese

2 (10 oz) packages frozen chopped spinach, thawed and squeezed dry

3 cups shredded rotisserie chicken

1 tables dijon mustard

1 1/2 teas salt

1/2 teas pepper

1/2 cup shredded Parmesan cheese

Cook pasta according to package directions and keep warm. (but don’t let sit in the water)

Preheat oven to 350. Spray a 13×9 in baking dish with nonstick cooking spray.

In a large Dutch oven, melt butter over medium heat. Add mushrooms and onion. Cook stirring frequently for 5 min. Add flour; cook, stirring constantly for 2 min. Stir in broth and cook, stirring often, for 10 min or until mixture is thickened and bubbly. Add mozzarella cheese, stirring until cheese melts. Remove mixture from heat.

Stir in spinach, chicken and next 3 ingredients and cooked pasta. Spoon mixture into prepared dish. Sprinkle with Parmesan cheese. Bake for 25 -30 min or until hot and bubbly.

Starches

Parmesan Potatoes Au Gratin

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These potatoes are such a different flavor from the traditional AuGratin potatoes and the creamy parmesan/whipping cream combo is just delicious. Goes well with filet mignon or pork chops or just as a side dish with a great green salad.

2 cups grated Parmesan cheese

1 tables minced fresh thyme or 1 tsp dried thyme

1 tables grated lemon peel

1/2 tsp each  salt and pepper

2 lbs red potatoes, very thinly sliced

2 1/2 cups heavy whipping cream

Combine first five ingredients. Layer a third of potatoes and 2/3 cup cheese mixture in a greased 8″ square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture.

Cover and bake at 325 for 65 min.  Increase temp to 375 and uncover and bake 25 min longer or until top is golden brown. Let stand for 10 min before serving.

This recipe is taken from Taste of Home April/May 2012*

Casseroles · Chicken · Starches

Wild Rice Casserole

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Am back from Texas where I feasted on fried shimp, Whataburger, Luby’s and the best of all, Kiko’s mexican food, my all time favorite since the late 1970’s…just remarkable mexican food like no other.

But this week has found me looking for a few new recipes to cook for Easter Sunday. It is hard to decide between potatoes or rice, and I find myself leaning toward this new recipe from Southern Living..it will go great with my slow cooker pork roast.

1 (2.25 oz) package sliced almonds

2 (6.2 oz) boxes fast cooking long grain and wild rice mix

1/4 cup butter

4 celery ribs, chopped

2 medium onions, chopped

2 (10 3/4 oz) cans cream of mushroom soup

2 (8 oz) cans chopped water chestnuts, drained

1 (8 oz) container sour cream

1 cup milk

1/2 teas salt

1/2 teas pepper

4 cups (16 oz) shredded cheddar cheese, divided

2 cups soft, fresh breadcrumbs

Preheat oven to 350. Bake almonds in a single layer in a shallow pan 4-6 min or until toasted, stirring halfway through.

Prepare rice mixes according to package directions.

Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Saute 10 min or until tender. Stir in next 6 ingredients, rice and 3 cups cheese. Spoon mixture into a lightly greased 15,10 in baking dish or 2 (11×7) baking dishes. Top with breadcrumbs.

Bake at 350 for 35 min. Sprinkle with remaining 1 cup cheese and top with toasted almonds. Bake 5 min.

*If you want to make this a one-dish meal, just having to add a salad, add 4 cups chopped chicken to the recipe when you are adding the rice and 3 cups cheese*

Starches

Easy Twice Baked Potatoes

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The other night, I was hungry and wanting a baked potato. Randy was having a sandwich and I didn’t want that. So I popped a potato into the microwave and while it was baking, I got about 2 tables butter into a skillet and chopped some regular white onion (didn’t have any green onions in the house) into the melted butter. Stirred the onion until it was clear. Spooned about 2 tables sour cream into the butter/onion mixture and then cut up about 1 to 2 oz of cheddar cheese into the mixture. Stir until cheese is melted. As soon as the potato was soft I split it open and poured the sour cream mixture over the potato. It was just delicious. Salted and peppered  and it was just like having twice baked potatoes without all the fuss..Ate the whole thing. When you are in the mood for a comfort food like a baked potato, try this. It can be made in 5 min and you will love the flavor.

Next time I have company, I am going to make baked potatoes and this sauce and pour over each potato before serving them. This way, your potato doesn’t get cold while saying the blessing, passing around the cheese and sour cream.

Casseroles · Starches

Loaded Mashed Potato Casserole

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Oh boy, I just received in the mail yesterday the little Gooseberry Patch order form for one of their new cookbooks. One of the recipes from them is this mashed potato casserole which can be made with the already prepared meals from the grocery stores, such as Owens brand of mashed potatoes. It is a great family dish and goes wonderfully with Easter ham or roast.
5 1/2 cups mashed potatoes
1/2 cup milk
8 oz pak softened cream cheese
8 oz container sour cream
2 teas dried parsley
1 teas garlic powder
3/4 cup shredded cheddar cheese
6 slices bacon crisply cooked and crumbled
Combine all ingredients except cheddar cheese and bacon in a large mixing bowl. (if you are using the store bought mashed potatoes, you will have to get them to room temperature so you can stir them and blend in the ingredients.)
If you are using homemade mashed potatoes and have not mashed them, you will need a mixer for this and will need to beat the potatoes with all of the ingredients except the cheese and bacon.
(* I like to use fresh garlic pods to cut and rub all over the 13×9 dish before spooning the mixture into it.)Spoon into a lighly greased 13×9 baking dish; top with cheese and bacon. Cover and bake at 350 degrees for 30 min. Uncover and bake 10 more minutes or until cheese melts. Serves 12.

Casseroles · Starches

Three-Cheese Pasta Bake

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1 (16 OZ) package ziti pasta
2 (10 oz) containers refrigerated Alfredo sauce *See note below
1 (8 oz) container sour cream
1 (16 OZ) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated parmesan cheese
1/4 cup fresh parsley, chopped
1 1/2 cuips mozzarella cheese

Prepare ziti pasta according to package directions; drain and return to pot. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of pasta mixture into a lightly greased 13×9 in baking dish.
Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
Bake at 350 for 30 min or until bubbly.
*They used Buitoni Refrigerated Alfredo Sauce

Meats · Starches

Shrimp & Pasta

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Clean and devaine 1 lb of good size shrimp. The bigger the shrimp, the milder and sweeter, I think. Rinse and set aside.
Saute 1/4 cup capers, 1 8 oz container cleaned sliced mushrooms, 2 stalks green onions and 2 cloves chopped garlic in 2 tables heated olive oil until mushrooms and onions are tender.
Add shrimp and stir fry until their color turns light pink. Sprinkle juice of 1 lemon, 1 tsp seasoning salt, 1 tsp ground fresh pepper while shrimp is cooking over mixture. Pour either 1/2 cup white wine or veggie broth over mixture and heat until all is heated thoroughly. While this mixture is all cooking, bring a pot of water to a boil and follow directions on pasta box to cook the pasta. You can use any type of pasta you desire. When done, drain and put pasta into skillet and stir into mixture. Serve up onto 4 plates and sprinkle fresh parmesean cheese over pasta and shrimp. Serve with a green salad and garlic bread.