Homemade Egg Noodles

Egg Noodles_sml

12 egg yolks
2/3 cups cream
2 tablespoons shortening
1 ½ teaspoons salt
1 ½ teaspoons baking powder
4 cups flour
2 quarts chicken or beef broth

1. Beat the egg yolks, add cream, and melted shortening
2. In a separate bowl, combine flour, salt, and baking powder
3. Gradually add the dry mixture to the egg mixture, stirring to combine
4. Do not mix dough anymore than necessary to form ball
5. Roll out on a floured surface to preferred thickness and cut into long thin noodles
6. Place in 2 quarts of boiling broth to cook, about 20 minutes

Lea chops veggies for meatloafI use this recipe for both chicken and beef.  I cook one large chicken or pot roast; brown and cook until done, making sure I have enough broth for the noodles.  While the noodles are cooking I remove any bones and cut meat into large bite size pieces.  Add the meat into the noodles and make sure you cook until warmed thoroughly.  Serve with mashed potatoes!  Now that’s home cooking!

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