ELicious Egg Noodles

Homemade-Egg-NoodlesOkay, I don’t make egg noodles all the time. The commercial variety are just fine most of the time.

Except when I go to the trouble of making homemade chicken noodle soup. Then everything must be from scratch otherwise, well, they make it canned ya know?

This does take some time, but not as much as you think, and you will be gloriously rewarded. Everyone on the planet can tell a homemade noodle from a commercial one, so the admiration of friends and family will be worth the effort. Not to mention the taste!

So do indulge yourself once in a while and cook the way your grandma did. Most of the recipes are similar but this one was one of the best and turned out some great noodles.


  • 2 c flour
  • 3 egg yolks + one whole egg
  • 2 tsp salt
  • 1/4- 1/2 c water (add until dough is the correct consistency)


  1. Whisk together the flour and salt in a large bowl.
  2. Make a well in the middle and add the eggs. With a fork, push flour into the eggs and stir until well distributed.
  3. Add the water a bit at a time, stirring well each time. Use your fingers to squeeze and see when the dough hangs together. The dough needs to be just past being sticky. You should be able to knead it without it clinging to your hands.
  4. Either knead by hand for 10 minutes, or place in a heavy-duty mixer with dough hook and knead for 5. You want the dough elastic, not sticky, smooth.
  5. Cover and let rest for 10 minutes.
  6. Divide the dough into four pieces and roll out each one until as thin as you would like, as much as a rectangle as you can. You should be able to lift the dough and see you hand through it–at least that thin. Then sprinkle the top with flour, and smooth around, roll the dough very loosely from the long side until you have it rolled up. Then cut it into strips with a knife or pizza cutter.
  7. Place on a baking sheet covered with parchment or a towel,  sprinkled with flour. Unroll each piece and then loosely place on the baking sheet. They don’t need to be not touching, and you can put them a bit on top of each other. Just not a glob, so the air can circulate. Don’t worry if some break. They are homemade after all!
  8. Let it sit out for a couple of hours to dry. This is not essential but will help them when you put them in to cook from clumping.
  9. Place in boiling, salted water or broth and stir occasionally until done, about 12-15 minutes.


NOTES: If serving separately, I use a bit of olive oil to keep them from sticking together in the serving bowl and add a tablespoon of fresh parsley, chives, cilantro or other herb that you wish. You can also spritz with a squeeze or two of lemon or lime depending on the menu.

SOURCE: Food.com (Kind Cook)



Hush Sweet Charlotte Puppies

NY-0208Hot and Spicy Hush PuppiesOh lovely thing, you.

Hush puppies are glorious Southern food.

And versatile.

This is a basic recipe that I find just about perfect.

You can doll it up a dozen ways from sweet to spicy to fit any meal.

It may seem like a poor girl’s meal, but it is not.

Do try.


  • 1 c of cornmeal, yellow or white
  • 1/2 c flour, unbleached or regular
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp baking soda
  • 1 egg
  • 1/2 c buttermilk (you can use milk if you wish)
  • 2 tbsp bacon grease (optional, but you really should)
  • enough oil to deep fry (at least an inch deep in your skillet)


  1. Combine all dry ingredients and whisk together
  2. Add the egg to the buttermilk and whisk until incorporated.
  3. Add the liquid to the dry just until it comes together in a mash. I like mine very thick.
  4. Melt the bacon grease in a skillet, and add the rest of the oil (canola is my choice) until it’s nicely hot. A drop of water should sizzle, but I’m guessing 375° if you want to be accurate.
  5. Using an ice cream scoop, drop scoops in the oil. As soon as they are brown, turn over. They are done in just a few short minutes. (break one open and check to see that the inside is no longer wet)
  6. Place on some paper towelling to drain. Makes about a dozen.


NOTES: You can add chopped onion, finely grated cheese, finely chopped chiles or use any herbs that you desire, fresh or dried.  Also add corn and bacon crumbles to the batter. A great way to use leftovers the next day is to melt some butter and roll each puppy in that and then in a cinnamon/sugar mixture. Some people like a sweeter hush puppy and if you do, I would add 2 tbsp sugar to the batter.

SOURCE: Sherry Peyton

Parmesan Polenta

parmesan-polenta_1Polenta is a versatile dish, and one that you can make in so many different ways that it truly will shock you. It can be used as a savory side or a dessert base. It can be cut into slices or served in a pourable version.

It’s simple.

Did I say it was versatile?

I’m going to give you the basic recipe that can be either eaten in its pourable version or set up to a slicing consistency. Time is all that is needed to move from one to the other.

And there is little effort in making basic polenta.


  • 1 c diced up mushrooms of your choice
  • 1/4 c shallots, minced
  • 1 lg clove of garlic
  • olive oil for cooking
  • 2 1/2 c of chicken broth, white wine, water, vegetable broth, (don’t use all wine, but add up to a cup if you wish of the 2 1/2 c total)
  • 1 c polenta (yellow cornmeal)
  • 3/4 c freshly grated Parmigiano Reggiano cheese


  1. Heat up a saute pan and pour in a tablespoon or so of EVOO. When it glistens, add the mushrooms, shallots and garlic and stir, sauteing until they are softened. Set aside.
  2. Bring the liquids to a rolling boil in a saucepan.
  3. Pour the polenta into the boiling water, whisking as you do to prevent lumping.
  4. Continue stirring until it starts to thicken and returns to a boil.
  5. Reduce heat to very low and cover, cooking for 15 minutes, stirring every five minutes.
  6. When done, put the mushroom mixture in and stir.
  7. Add the cheese and stir.
  8. Salt and pepper to taste.
  9. Grease a 9 x 9 baking dish.
  10. Pour the polenta in and smooth.
  11. Cool 1 hour and then refrigerate until cold.
  12. Cut into whatever size you wish. You can now grill or saute in olive oil each slice before serving.


SOURCE: Sherry Peyton

NOTES: If you want creamy soft polenta, eat immediately after step 8. You can store the refrigerated polenta for a good three days before using. You can add any cheese you prefer, most liquids (even milk works), and many different vegetables as you desire. Polenta, either in the pourable or sliced form is great for breakfast with some maple syrup and fruit. Enjoy.