Recipe of the week
Homemade noodles with chicken or beef
By Joyce Barnett Special to the Acorn

Homemade Noodles 2 eggs 1/4 teaspoon salt 1 or 1-and-1/2 cup flour

Beat eggs and salt together with a fork, then lightly fold in flour, enough to make a dry dough. Don't work the dough too long as it tends to make it tough.

Put a little flour on your table, counter or cutting board. Put dough on it, and put a little flour on top of dough if it seems sticky. Pat it down some and roll with rolling pin. Turn the dough over and roll again to what ever thickness you want your noodles. Let it set and dry.

Turn the dough over on the other side. Let that side dry enough so that you can roll it all into a long roll. Slice whatever width you want them to be, unroll each strip and tear into 3inch pieces.

If it is a damp, rainy day the noodles will take longer to dry. If you don't want to cook them all, put some in a freezer bag- they freeze well.

Cook a whole or half chicken with a little salt. Take some of the skin and fat off. When it comes to a boil, skim the foamy stuff off the top. Keep water 2 inches above the chicken and don't boil too fast or you will lose your broth. I boil mine for an hour.

When chicken is done, put on a plate and use a strainer to get little bones out. Bring broth to a boil, put in noodles, break up some pieces of chicken and put in broth. Cook for 20 minutes.

You can also boil a beef roast and cook noodles in beef broth with some beef pieces in it.

A German friend of mine made spaetzle noodles. You don't dry the dough. You use a special grater to grate the moist dough over boiling water or a broth. Cook for probably only 10 minutes because the noodles are so small.