MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Old Fashion Chicken & Noodles
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 5 Servings

500 g (17.6 oz) Swabian Spaetzle *
28 oz (2 cans) chicken broth
2 Chicken leg quarters; cooked
- meat removed from bone and
- shredded
1/8 ts Ground sage
1 ts Celery seed
1/4 ts (to 1/2 ts) "Italian" herb
- seasoning
10 3/4 oz Can cream of chicken soup
1 1/2 c Left over chicken gravy
+=OR=+
12 oz Jar Heinz chicken gravy

* Deutsche Kuche found at ALDI. These are as good as I
can make from scratch on a good day. And not expensive.

In a large pan, bring chicken broth to a boil. Add the
noodles. Stir. Let it come back to a boil, turn down to
a medium heat, stirring often. While cooking add chicken
and spices. Cook noodles until tender, if it becomes dry
add small amount of water until noodles are tender.

Mix together chicken soup and gravy. Add to the noodle
mixture and stir continuously. When they are no longer
watery, remove from heat. The noodles will be thick,
creamy and chewy. Similar to dumplings.

Serves 4-6 with side dishes.

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gizzards & Noodles
Categories: Five, Poultry, Offal, Pasta
Yield: 3 Servings

1 lb Chicken gizzards; halved,
- rinsed well
2 ts Salt
500 g Pkg ALDI Swabian Spaetzle *
1/2 c Butter
Salt & pepper

* or YOUR favourite noodle/pasta

Rinse and cut in half each gizzard.

Simmer in water and 2 tsp salt for about 3 hours or until
very tender. Or crockpot them for 3 - 4 hours. Do Not Boil

Cook noodles until done, drain and add gizzards, butter
and salt (or garlic salt) and pepper to taste.

The recipe screams for additions and variations like the
"Truck-Stop Gravy" recipe made with chicken broth
instead of beef broth. A sprinkle of basil and oregano
would be nice, too. And maybe some grated Parmesan,
Romano or Asiago cheese over the top. (I've done all of
these at one time or another)

Another Uncle Dirty Dave special.

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Soba Noodles w/Shrimp
Categories: Seafood, Pasta, Vegetables, Chilies
Yield: 1 Serving

2 oz Uncooked soba noodles
4 c Water
1/2 c Shredded carrot
1 tb Rice vinegar
1 ts Dark sesame oil
1 ts Soy sauce
1/4 ts Chile-garlic sauce;
- Sriracha like Huy Fong *
1/8 ts Sugar
1/2 c Chopped, cooked shrimp
1/4 c Thin sliced green onion
1 tb Chopped fresh cilantro

Break noodles in half. Bring 4 cups water to a boil in a
medium saucepan. Add noodles; cook 4 minutes. Add carrot
to noodles in pan; cook 2 minutes or until noodles are
done. Drain.

Combine vinegar, oil, soy sauce, garlic sauce, and sugar
in a medium bowl, stirring with a whisk. Add noodle
mixture, shrimp, onions, and cilantro; toss to coat. Cover
and chill.

Recipe doubles easily

Maureen Callahan, Cooking Light - JULY 2004

* I used my own YAAAAHHHHOOOOAAAAHHHH Hot Sauce in a
somewhat larger amount than the recipe calls for.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whole Wheat Egg Noodles or Dumplings
Categories: Five, Pasta
Yield: 1 Batch

4 tb Ground flax seed
2 c Whole wheat flour
2 lg Eggs
1 ts Salt
1 ts Baking powder *
Water as needed

* Why put baking powder in noodles, anyway? Egg noodles
tend to be a little lighter in texture than regular pasta,
and it's baking powder that gives them that boost.

Combine flax seed, whole wheat flour, egg and salt in a
medium bowl. Add and mix in 1 tablespoon of water at a
time, until the dough is no longer sticky.

Roll the dough out in a rectangle shape, as thin as you
can. If it shrinks back, let it rest for about 10 minutes,
then try again. Carefully roll it up like a jelly roll.
Using a very sharp knife, cut it into 1/2 inch sections.
Unroll the pieces, put unto a baking sheet with flour on
it and let it rest/dry until you are ready to use it.

P.S. These freeze well in ZipLoc bags.

Adapted from a recipe of my Grandmother, Helen E. Moore

Uncle Dirty Dave's Kitchen

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