"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for NOODLE SOUP, by Janet McGlade Mom, is from Cheryl & Mark Reid,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 PACKAGE ROUND EGG NOODLES 1 WHOLE CHICKEN - BOIL CHICKEN, ON A LOW BOIL FOR ABOUT 4 HOURS - ADD 1/2 TEASPOON CINNAMON -ADD 1 TABLESPOON SALT - ADD 1/4 TEASPOON BLACK PEPPER - ADD 1 TEASPOON DRIED PARSLEY - ADD 1 BAY LEAF - YOU CAN ADD ONE CAN OF CHICKEN BROTH -
BOIL NOODLES IN A SEPARATE POT - DRAIN CHICKEN AND REMOVE ALL BONES - POUR LIQUID OVER NOODLES WHEN THEY ARE FINISHED BOILING
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.