Noodles



Grand Marshalls of the 2010 Atlanta Homecoming - Clifford and Virginia

Today I made some comfort food for Clifford and Virginia Grubbs. My relationship with this sweet couple goes back to before I was born – our parents were friends and neighbors. Then I was born, and a month and 10 days later their daughter Kathy was born. Kathy and I were classmates and have been friends for longer than I can remember.  Since Virginia is recuperating after a hospital stay, and Clifford needs to put on a few pounds, I decided to make baked chicken, mashed potatoes, noodles, green beans, sweet potato hot rolls (the recipe is already included in a previous post), and zucchini bread (because we have an abundance of zucchini). 

As I made the noodles, with no written recipe, of course, I reminisced about the ladies who were responsible for my noodle-making skill. First, my sister Dianna gave me her mother-in-law Nellie Bealmer’s recipe years ago. Then, my mother-in-law Elaine Harvey demonstrated many times the process of rolling the dough out and cutting the noodles. Later, my daughter Vanita shared that her husband’s grandmother, Nanny (Lois) Weber, always added a pinch of baking powder and a little bit of melted butter. I love cooking for people I love.  I also enjoyed remembering all of the women whose cooking skills were passed down and went into making the noodles.  Thanks, ladies! Virginia called soon after I returned home from delivering the food to them and said the food was delicious. She said Clifford especially enjoyed the noodles and rolls. As my mom would have said, “That made my day!”

Noodles

You will need: 3 eggs (you can always reduce the number of eggs and the flour for a smaller amount), milk, flour, baking powder and melted butter for the dough.  You will also need chicken broth. I also use Amish noodle seasoning for some extra flavor.

My eggs were beautiful big brown eggs, raised by my grandson Lance

Process: Crack the eggs and reserve half of the shell. Fill the shell with milk three times (one for each egg you use. If you use two eggs then just two.) Beat the eggs and milk together, then add about a tablespoon of melted butter and a pinch of baking powder. Stir in enough flour to make a stiff batter. I tried to measure this time so I could tell you how much. I put in two cups of flour. 

 

You can see zucchini in the background, too.

Then I added more flour to the cutting board and kneaded it in. Just keep adding the flour as you knead it until it is not sticky. Do not overwork the dough, though, or your noodles will be tough. 

 

 

 

 

 

 

 

Using a rolling pin, roll out the noodle dough thin. I just did a third of the batch at a time, so it would fit on my cutting board.

 

I cut it into thirds, then piled them on top of each other and cut that in half. Lastly, I cut the noodles. You can make them thin or thick, whichever you prefer. I like to try to cut them thin, because they puff up. Put them on a cookie sheet to let them dry a little before cooking.

Boil chicken broth in a large pan. I used about two quarts, then added a little more as they cooked. I added about a tablespoon of the chicken noodle seasoning.  Drop the noodles in a handful at a time. Boil them, but watch them and stir them occasionally to keep them from sticking.

My rolls are raising in the background.

 Cook the noodles for about 30 minutes. Sneak one out and taste it to see if it is done.  This sounds like a long and difficult process, but it is so worth it. Most importantly, do not forget to add the love during the whole process! I am sorry I did not get a picture of the final product, but when the potatoes were mashed, the rolls were hot out of the oven, and the green beans perfectly boiled, I put the food in containers, packed them up, and drove off so the "Meals on Wheels" would arrive warm. The bonus for me was a good visit with two of my favorite people and a hug goodbye when I left.

Beef Stew

     When my daughter Vanita was recuperating after surgery this past November, she said, “When I get better, your beef stew sounds good.”  Recently, my son suffered from an illness that had him down for a week, which is unusual for him. When I asked him if I could do anything, he responded, “Kristy is taking good care of me, but I told her if I wanted anything, it would be your beef stew.”  I made a big batch for both of them last weekend paired with another comfort food, a  loaf of “Mama Bread,” my mother-in-law’s sourdough recipe.  The meal was even delivered to them, so they did not have to leave their warm homes.   The phone rang that evening, and my son exclaimed, “Best beef stew ever!” Vanita also called to thank me for the meal, saying it was as good as she remembered. I was happy, because I thought the memory might be better than the actual food.

     Taken from a Better Homes and Gardens Cookbook I received as a wedding present, this “Old-Time Beef Stew” is a family favorite comfort food. It was my go-to meal for a child on the mend.   What made this batch even more special is that it was prepared with our own Angus beef, and the carrots and onions were from Blaine’s garden and stored in the refrigerator in the garage since summer.  The most important ingredient is to stir in some love and concern for the person who is recovering. 

Old-Time Beef Stew

2 pounds beef stew meat, cut in 1 ½-inch cubes (this does not need to be exact)

2 tablespoons shortening or olive oil

1 teaspoon Worcestershire sauce

1 clove garlic

1 medium onion, chopped

1 or 2 bay leaves (optional)

1 tablespoon salt (I do not use that much)

1 teaspoon sugar

½ t. paprika

¼ teaspoon pepper

6 carrots, peeled and sliced

4 potatoes cut in chunks

3 tablespoons all-purpose flour 

In a Dutch oven, thoroughly brown meat in the shortening or oil, turning often. Add 2 cups of water (I usually add some leftover coffee as part of the liquids and a few sprinkles of brown gravy mix for extra flavor) and next nine ingredients. Cover; simmer for 1 ½ hours, stirring occasionally to keep from sticking. Remove pay leaves. Add vegetables, cover and cook for 30-45 minutes, or until they are tender. ( As an alternate cooking method, I often use my pressure pan.)

When it is done, slowly blend 1/3 cup cold water with the 3 tablespoons of flour. Stir into the stew mixture. Cook and stir 3 minutes longer. Serve in bowls, preferably with hot rolls or bread. Makes 6 to 8 servings. 

     Enjoy our family favorite! Now, tell me what comfort food would you ask your mama to make?