Food Network

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Ingredients:

• 1 pound cubed beef stew meat
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup beef bouillon granules
• 1/4 teaspoon dried parsley
• 1 pinch ground black pepper
• 1 cup chopped carrots
• 5 3/4 cups water
• 2 1/2 cups frozen egg noodles

Directions:

1. In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
2. Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.
3. Bring to a boil, reduce heat to low and simmer for 30 minutes .(source:www.cdkitchen.com)

• 1 whole chicken
• 4 cubes chicken bouillon
• Enough water to cover chicken
• 1 batch homemade noodles
• 1 onion
• 1 c. potatoes
• 1 c. celery
• 1 c. carrots

1. Cover chicken with water, add chicken bouillon in large pan.
2. Cook until chicken comes off bones easily.
3. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally.
4. Add noodles about 1/2 hour before serving.
5. Cook until noodles are tender. Leftover can be frozen.

NOODLES:

• 2 eggs
• 1 tsp. salt
• Water
• Flour

1. Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs, water and salt.
2. Then add flour gradually until dough is stiff.
3. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4" to 1/2" strips.
4. Separate and let dry at least 2 hours then add to soup (source : www.cooks.com)

INGREDIENTS

• (3 pound) whole chicken
• 4 carrots, halved
• 4 stalks celery, halved
• 1 large onion, halved
• water to cover
• salt and pepper to taste
• 1 teaspoon chicken bouillon granules (optional)

DIRECTIONS

1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water.
2. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
3. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired.
4. Return the chicken, carrots, celery and onion (source:www.allrecipes.com)

Ingredients:

• 2 cups water
• 1 1/2 ounce morel mushrooms -- dried
• 4 ounces butter
• 1/4 cup flour
• 2 cups chicken stock
• 1 cup light cream
• 1/4 teaspoon pepper
• 1/4 teaspoon sweet basil
• 1/4 teaspoon dry mustard
• 1/4 teaspoon tarragon
• 3 tablespoons sherry
• 1/4 teaspoon salt
• 1/4 teaspoon Tabasco

Directions:

1. Bring the water to a near boil and add the dried mushrooms. Remove from heat and allow to soak for 2 hours. After soaking, remove the mushrooms from the liquid. RESERVE THE LIQUID.
2. Cut the mushrooms into pieces the size of your thumb nail, provided you do not wear those long fake ones, and set aside.
3. Strain the liquid through a clean paper towel to remove any particles from the mushrooms and set it aside.
4. In a 2 quart pot make a roux by melting the butter and adding the flour to it. Stir the roux, while cooking for about 5 minutes until the roux has become lightly browned and has a nutty aroma.
5. At this point add the mushroom liquid, stock, and cream and bring to a boil, stirring constantly to remove any lumps.
6. Add the seasonings and the sherry wine to the soup and simmer for 10 minutes.
7. The soup should be thick enough to coat the back of a spoon. If your soup is too thick just add a little more stock.
8. Add the Tabasco and the cut mushrooms. Stir in until blended. Garnish with fresh chopped parsley or chives. Serve only to those who deserve it !!

   ( source:www.cdkitchen.com/recipes)

How to cook Dumplings
DUMPLING INGREDIENTS :

2 cups flour
4 teaspoons baking powder
pinch salt
3/4 cup milk
2 Tablespoons butter

Mix the dry ingredients by sifting together. Rub in the butter. Add the milk till a stiff dough is formed.
Place the dough on a floured surface, pressing lightly together. Use a rolling pin to smooth the dough into a roll about 3 inches thick.
Cut the dough into square shapes, or use a biscuit cutter.
Place on top of beef stew that is simmering in a pot on the stove. Cover the pot and steam for about 20 - 25 minutes.
Serve and enjoy.