Cook potatoes with skins on until tender, cool and peel.
Cook Kluski egg noodle dumplings according to package directions; drain and keep warm.
Melt butter in a large heavy skillet.
Saute onion in butter until tender.
Stir in paprika and salt.
Put potatoes in skillet and break into large chunks with fork.
Add Kluski egg noodle dumplings and toss well to coat with butter and paprika mixture.
Heat through.
Melt oleo; add remaining ingredients.
Bake at 350\u00b0 for 1 hour.
Boil chicken breasts until cooked.
Cube them into bit sized pieces.
Fill soup pot 3/4 full with water and remaining chicken stock.
Add chicken bouillon, salt and pepper to taste.
Boil and add several cups (1 1/2 to 2) carrots.
Cook until about half cooked.
Add 3/4 package R-F brand, Kluski noodles (I always use these because they taste homemade.)
Cook until tender.
Cook chicken, noodles and broth until noodles are tender.
Add corn, chicken soup and mushroom soup.
Simmer for 1/2 hour.
(Use Kluski noodles for best results.)
Cook noodles in salt water until al dente; drain.
Brown hamburger; drain.
Mix all ingredients.
Bake at 350\u00b0 until thoroughly heated.
Cook noodles as directed, adding 1 tablespoon olive oil so they will not be sticky.
Drain; set aside.
Brown meat with salt and garlic to taste.
Mix sour cream, cream cheese and chilies together.
In lightly greased casserole, layer ingredients:
meat, sour cream mixture, noodles, green onions, ending with Ragu on top. Cook in a 350\u00b0 oven until bubbly, about 30 minutes.
This dish was often served at Guild luncheons.
Good and easy.
rolling boil. Stir in kluski noodles and return to a
Brown sausage, pepper, garlic and onion.
Add cream, cheese, parsley and marjoram.
Blend together and mix into cooked kluski noodles.
Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.
Wash cucumber. Slice diagonally into 1/4\" thick slices. Slice into strips. Set aside.
Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.).
Add sugar and vinegar.
Add noodle to wok, stirring and tossing to mix until noodle is heated through.
Place on plates and surround with cucumber strips.
iquid.
If doubling this recipe to serve a crowd, brown
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Bring the water to a boil in a 6 to 8-quart saucepan.
Add the next 8 ingredients.
Mix well; continue cooking over medium heat. Add meat from the chicken (meat should be boned, skinned and veined).
Soup is better if the beginning 6 cups water is broth from stewing the chicken.
Extra can of soup may be added to stretch recipe.
Cook for approximately 30 minutes, until noodles and vegetables are done.
Makes approximately 10 to 12 servings.
nd reserve for use in Noodle Soup; let them cool. Discard
Remove boiled chicken from bones; cool.
Put back in stock. Bring to boil.
Cook together until noodles are done.
Beat eggs until fluffy, combine with milk and cheese to hot chicken and noodle mixture.
Season with salt and pepper to taste.
Saute bread cubes in margarine.
Add to casserole leaving some bread cubes for top.
Pour into casserole dish sprayed with Pam.
Bake until brown or firm, about 1/2 hour at 350\u00b0.
Throw all ingredients EXCEPT noodles in a pot to simmer until vegetables are tender or put in crockpot and let it cook on low all day. Cook noodles separately (so they don't absorb the veg. broth) and add last when vegetables are done cooking.
You can add any other vegetables your family likes (most people would probably like onions, but I'm out numbered 3-1 on the onions in my house) This recipe is so easy and very tasty!
ime, pickled mustard greens and Recipe #269411.
To make the herb and noodle salad, soak noodles in boiling
owels.
To make the noodle salad, combine all ingredients except
Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl. Add ribs and toss until coated. Cover; refrigerate overnight.
Heat an oiled grill pan on high heat. Drain ribs; reserve marinade. Cook ribs, brushing occasionally with reserved marinade, for 5 mins each side, or until cooked through.
For the crunchy noodle salad, whisk vinegar, sugar, soy sauce, sesame oil and garlic in a small bowl. Place remaining ingredients in a large bowl. Add dressing; toss gently to combine. Serve with ribs.
eas, pepper and cilantro to noodle mixture and toss to combine