Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Magic Noodles




Source of Recipe


Internet


List of Ingredients




1 quart chicken and beef broth + 1 cup
2 eggs
1 teaspoon baking powder
2 tablespoons cream
1/2 teaspoon salt
Flour to mix into ball. Roll-cut thin. Cook 10 minutes in boiling broth.


Recipe



The broth: Boil some chicken and beef in water. (Use both meats. If you don't use both, you won't get magic noodles). Remove meat from broth. Keep broth in fridge, or freeze until needed. When ready to make Magic Noodles, put broth on to boil.

Flour to mix into ball: This process takes about a minute. Fill a mixing bowl half full of flour. With a spoon, make a well in the center of the bowl (an indentation in the flour, about the size of a fist) Dump your four ingredients (everything except the broth) in this well. (I substitute evaporated milk for cream.) With a fork, stir gently (don't beat), picking up flour as you go from the outside walls of the well. Keep stirring until you've picked up enough flour to be able to remove the dough, from the well of flour, even though it may be in pieces and still sticky. Drop dough on floured board. (I dump flour on my countertop, and make them there.) Gently knead a few times to add more flour (using the left-over flour from the mixing bowl, if you wish) until you can roll the dough into a ball that doesn't stick to your fingers.

Roll-cut thin: Roll the dough out with a floured rolling pin. Sprinkle flour all over the rolled out dough. Starting at one side, roll up the dough, like a tube. Cut the dough (like cutting bread) into very thin slices with a knife dipped in flour. Shake noodles lightly to remove excess flour. (I put the noodles in a strainer and shake). Dump noodles into boiling broth. (Turn the temperature down a bit, or the broth will boil over.)

This process takes me about two minutes to make enough noodles for 4 people. It took Grandma Jones about 20 seconds to cut enough noodles for 40-50 people, which is why everyone gathered to watch. She would pick up a big knife--there was a blur--and the noodles were cut. Amazing!

Cook ten minutes - and eat. Unless you've made Magic Noodles, you've never tasted anything like this. You can add chicken or beef or vegetables, but Magic Noodles, as directed, really do make a meal.

Why do we call them Magic Noodles? Partly, I suppose, because you watch them being made. But mostly, I think, because eating them makes you feel so good. There is something comforting about Magic Noodles. Perhaps they really are mixed with.....magic!