"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Egg Noodles Recipe

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This recipe for Egg Noodles, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Lambert
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Chicken broth,
3 large eggs
milk
seasoned salt
3 C flour
1/2 stick butter
pepper

Directions:
Directions:
Mix together: 3 large eggs, 3 1/2 egg shells of milk, 1 t seasoned salt. Add 3 C of flour (will be like homemade biscuits). Put flour on counter, roll out to however much thickness or thin you like, then use pizza cutter and cut the dough. Put more flour over the noodles and mix them to separate them on the counter. Put them on a sheet pan and put in freezer. When frozen, put in a freezer bag or cook them.

Heat 6 or 7 cans chicken broth, add more, if needed. Add 1/2 stick of butter. Bring to a boil. Add noodles slow, put more seasoned salt and pepper to taste. Bring to boil, turn down and simmer for 1 1/2 hr. or longer, to taste.

Personal Notes:
Personal Notes:
Recipe from Theresa Dorsey

 

 

 

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