"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 Egg Noodles, by Monica Jensen, is from Parrish Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 C All-Purpose flour 1/2 teas salt 1 egg - whole 2 egg yolks 1/3 C water 1 teas cooking oil
Mix in order listed. I roll them out right on the counter and drop into a fresh boiling soup such as chicken noodle. You will want to cut them up small, as they GROW! I just use a pizza cutter to run back and forth to cut them.
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