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"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

Grandma Bryant's Egg Noodles Recipe

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This recipe for Grandma Bryant's Egg Noodles is from Stuff We Eat At Grams' House, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  
When I was a newlywed, I asked my Grandma Bryant to tell me how she made her noodles. I chuckled when she said: Add "half an eggshell of water" and "just enough flour "till it feels right". With a little practice I learned what she meant by "till it feels right" and it has never failed me.



1 egg
water
salt
flour

Beat the egg slightly...
Add half an eggshell of water and stir...
Sprinkle in a pinch of salt...
Stir in flour till the dough feels right ...
Place the dough on a heavily floured surface and roll it out with a rolling pin...
Let the noodles lay uncovered to dry for several hours, or overnight...
Roll up jelly-roll-style and cut into very thin strips...
Toss the noodles lightly and lay them out to dry for several hours or overnight.

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Note: Sheldon is eating his noodles at the Community Thanksgiving Dinner in Emporia where we met every other year to celebrate the holiday.
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Directions:

 

 

 

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