I
stewing chicken, boiled in water with celery, onion, garlic, salt and pepper,
boned. Strain the chicken broth in
which the chicken was cooked and set aside.
2
large onions, chopped
2
tbsp. parsley, snipped
1
tsp. dried thyme, crushed; or a handful
of fresh thyme
1/2
tsp. pepper
1
pkg. (12 oz.) Reames® Home Style Egg Noodles
(from your grocer's frozen food case)
Fresh
mixed vegetables - whatever appeals. I use carrots, celery, mushrooms and
frozen peas, pre-cooked.
2
cups milk
3
tbsp Corn Starch
Preparation: Sauté onion and celery until clear. Place
diced chicken, chicken broth, onion, celery, parsley, thyme, pepper, in large
Dutch oven. Bring to boil. Add noodles and other vegetables. Return to boil. Simmer
covered for 20 to 25 minutes or until noodles are almost tender. Combine 1/2
cup milk and three tablespoons of corn starch, mix until smooth. Add to noodle
mixture. Add remaining milk. Cook and stir until thickened and bubbly.
Wonderful
on a cold day with homemade bread and butter and a salad.
This
is probably the most authentic recipe in the bunch... passed from Lauren's
mother to her only daughter, Marilee. It's truly one of those that you adjust
to suit your tastes!
"I make 5 boiled
eggs / potatoes with one medium red onion (chopped), 1 tsp salt, chopped sweet
and dill pickles (enough to be colorful), and about 1 cup of a mixture of
mustard and Miracle Whip (amounts depend on your taste). Enjoy!!"
4
Oz Spaghetti
2 C
Cubed Turkey
1 C
Cheddar Cheese, grated
1
Can Cream of Chicken Soup
1 4
Oz Can Mushrooms
2
Oz Chopped Pimento
½ C
Half & Half
1
Medium Onion, Chopped
1
tbsp Worcestershire Sauce
¼ C
Parmesan Cheese, grated
Salt,
to taste
Preheat
oven to 350º.
Cook
noodles, drain. Add a little oil and mix to keep pasta from sticking together.
Mix remaining ingredients (except Parmesan), stir in spaghetti, mix. Pour into
greased baking dish, sprinkle top with parmesan, and bake for 35-40 minutes -
or until hot and bubbly. Serve with salad and fresh, hot bread.
Bob
Robbins is Jerome Robbins' son. This recipe is from Nancy King.
1
qt jar
½
cup vinegar
1
tablespoon canning salt
1
teaspoon of Dill Weed
Place dill, garlic, hot peppers of choice (optional)
in bottom of jar add salt and vinegar.
Finish filling jar with warm water, seal jars and process by placing in
pan filled with water to top of jar.
Bring to boil 5 to 10 minutes.
Remove from hot water and set to cool off. You will hear the lids pop as the jars cool they will seal their
selves. You can make one to as many
jars as you wish and as Uncle Bob told me you can use this recipe with squash,
onions, cucumbers and different type vegetables of your choice. It is a real simple recipe and the flavor is
really great especially if you use fresh dill.