Paul and Penny

This is the noodle recipe I have used for years and years.

3 eggs yolks

2 cups all purpose flour

1 t salt

milk (enough to mix things, but, to keep the dough stiff)

flour for dusting the counter

salt and pepper to season the boiling chicken

Beat egg yolks, add flour, salt and milk.

I usually do this in the food processor. Adding the milk last a little at a time and pulsing until the dough forms a ball.

I wet the counter (to make the paper stick) and then lay down wax paper or foil. I dust the foil with flour and place the ball in the foil and roll out. Roll it about 1/4 inch thick, using more dusting flour as you go to keep the dough from sticking to the rolling pin or foil. Once it’s rolled out, cut into 1/2 inch wide strips. You can use then immediately or if you have time, lay out the strips in a single layer on a clean foil and cover with a clean kitchen towel and let them dry out for a day or up to 24 hours.

Boil your chicken and when it’s done, add salt and pepper to taste, remove it, (debone if you want to) then bring broth to a boil and drop noodle strips in a few at at time and lightly move them around so they don’t go to the bottom and stick. Try to get them all in as soon as possible so they all cook evenly. Once they are all in, cook them on a low boil for  around 10 minutes or until the noodles are cooked through.  Lower heat, add chicken back to the pot, then add 1 or 2 small cans of Campbell’s cream of chicken soup. Stir until soup is mixed in well.

We like to serve these over hot mashed potatoes.

One of my favorite ways to make these is in the broth from the Thanksgiving turkey and serve them for Thanksgiving dinner along with the turkey and potatoes. It takes the place of the giblet gravy.

This is one of my all time favorite recipes.

This is a Puerto Rican recipe that Nana, Josh great grandmother from Puerto Rico used to make for us all the time and we absolutely love it. I asked Nana to tell me how to make it and she wrote it down for me and then invited me over to watch/help her make it so I would know how. She was truly a godly woman that loved me and Hannah as if we were her own flesh and blood. May God always bless her because I KNOW she is with HIM! -Penny

Boil a chicken about half covered in water until about 3/4 of the way done. In seperate large stew pot, place about 3 T oil, 1 1/2 roughly chopped onion, 3/4 of a bell pepper chopped but, not too fine, garlic powder, salt and pepper. Start browning the vegetables and add 1/4 can of tomato sauce (use the rest of the can below in bean recipe) and about 1 t annato spice for color (or you can use 1 t paprika if you don’t have annato paste or powder) . Saute 2 cups dry white rice for about 10 minutes on low to medium heat in the above mixture to let the rice take on the red color. Then place chicken pieces on rice and add chicken stock to about 1 inch above the rice. Add about 20 spanish olives, and some olive juice, 2 -3 T of capers, 1/2 t oregano and a little drizzle of olive oil. Cover and simmer for 20 minutes or til rice is done. Nana said to watch your rice and if it’s too dry, sprinkle some water over it with your hands a little at a time.

Nana’s beans she served with it:

2 cans bush’s pinto beans in a sauce pan

cilantro leaves

2 large pieces of bell pepper

1/2 small onion in big pieces

rest of the can of tomato sauce from rice recipe and a touch of olive oil.

Simmer until sauce thickens stirring so it doesn’t stick.

I like a firmer Matzoh ball so I always add more Matzoh meal than the recipe calls for. I used to make this every year for our Passover dinner.

Boil chicken and use chicken broth or use 2 cans Swanson broth.

I like to use the Matzoh ball soup mixture that you can buy in a box around Easter time. It’s usually about 15 oz box and it comes with 2 packets enclosed.

I mix it up using oil, eggs according to the package except I use 1 1/2 packets of meal instead of the just one it calls for.

Then drop them into slow simmering chicken broth and cook until done according to time on package, maybe a little longer since these are more dense with the extra meal.

2 lbs chicken breast, cooked and deboned OR 1 lb ground beef and 1 lb Eckrich style sausage cooked and browned and drained.

1/2 onion

1 T minced garlic

2 T chili powder

2 t cumin

1 c chicken broth

1 (15 oz) can diced tomatoes

1 (8oz) tomato sauce

salt and pepper

2 T cocoa or dash of cinnamon

1 can corn, drained

1 (4oz) can mushrooms, drained

Brown onion and garlic in oil. Add rest and simmer 15 minutes or longer. Serve with shredded monterey jack or other cheese and sour cream or Mexican cream

Emily’s Chicken Enchilada recipe

Emily layers one layer of the frozen chicken breast in skillet and adds a little water to simmer until they are done and the water is gone and they kind of get a little brown. Add 1 can rotel and shred up chicken as they simmer in rotel.

she uses white corn tortillas and places the chicken mixture in each one and rolls it up and places it in a 9 x 13 pan. Spray with Pam
(if your tortillas are hard to roll without breaking, just dip them in some chicken broth (you will use some for your sauce later) and that will soften them to roll up.

For sauce to pour over:

saute til done:
4 cloves garlic, minced, 2 T margarine and 1/2 cup onion, diced

Then mix 8 oz sour cream with 3 T flour and add to onion mixture when it’s done. Stir in 1-16 oz can (or 2 cups) of chicken broth and 1/2 C Monterey Jack cheese. Mix and pour over rolled up tortillas. Cook covered with foil at 350 for about 30 minutes then add another 1/2 c cheese and continue to bake til cheese melts.

I’ve been making this since I was 16 years old and it is easy and delicious. -Penny

Boil, bake or buy a whole chicken (or about 4 chicken breast). Debone chicken.

In 9 x 13 pan sprayed with Pam, layer the following:

chicken, plain tortilla chips, rotel and velveeta or American cheese slices and repeat ending with cheese.  You can add some chicken broth or cream of chicken soup in one layer to add flavor, but this is optional. Cover and bake at 400 for about 30 minutes, until hot and bubbly.

                           GRISTMILL TORTILLA SOUP

4 quarts chicken broth ( I used 2 quarts water and 2 cans chicken broth)

5-6 chicken breasts ( I used 3 all natural leg quarters from Whole Foods)

3 cans Rotel ( I used 2)

2 cups chopped yellow onion ( I used 1.5 onions, sliced)

3 Tablespoons chopped cilantro ( I used a large handful)

3 T Chili Powder ( I used 2)

3 Tablespoons Cumin ( I used 2)

3 Tablespoons Garlic Powder ( I used 4 cloves of fresh garlic minced and some garlic salt)

Garnish: Shredded Monterrey Jack Cheese, green onions, sour cream and avocado.

Place Chicken in broth and boil ( or water and broth), simmer on low for 1 hour.

Add Rotel ,onions, cilantro ( I added the cilantro last) chili powder, cumin and garlic ( I added the fresh garlic to the pot while the chicken simmered from the start)

Cook for another hour on a low simmer.

Chicken should shred apart ( I deboned the leg quarters) and onions get translucent.

In each bowl, pour 1 cup soup and top with tortilla chips, the garnishes and lime wedges.

  Boil a chicken, wait til its done, remove chicken, then drop the dumplings in (recipe below), at the very last after dumplings are done, add some cream of chicken soup, gently, be careful not to break up your dumplings. debone chicken and add it back in. add pepper at the end.   Making dumplings flour and salt,  per mom “i just put flour in a bowl and then add some salt and then add eggs, one at a time”. add eggs one at a time until you get a dough, to form, it will be sticky at this point, then put it on a floured cabinet and work in the flour with your hands until it’s thick enough (mom usually had a flimsey type dough that made very tender noodles) to roll out with a rolling pin or glass (mom said she used a glass for years because she never had a rolling pin, but then she found one at a garage sale years later and used it) mom said to flour your glass or pin also, when you have it rolled out, rather thin, slice in wide strips (break them up about 2-3 inches long) and drop in broth as it boils on medium when you get a few in turn your heat down to low and keep dropping dumplings in, you want the heat a little above a simmer but mom said it should be on low, “the loose flour will help thicken the broth but you don’t want it to stick to the bottom of the pan so use large spoon to keep the noodles moving and to keep anything off the bottom from sticking per mom” do this gently or you’ll break up your noodles”.