JULY... ON OUR DINNER MENU

Barbara101 wrote:Nice!! I made the same thing lol

Beth wrote:Maybe I can put them on a low grill well sealed in a foil covered pan and use the grill as an oven. I'm thinking that will work just fine.

Heck, as long as he has the noodles, that's what he's looking for! LOL

Niagra Visitor wrote:Pasta, of course, is not what keeps someone satiated, protein does that.

Niagara Visitor wrote:When that oven calls, does it not also say "I keep the heat inside me, when you cook on top of the stove, the heat goes into the room????"  I find that using the oven produces less heat in the kitchen than using the stovetop.  My self cleaning oven is very well insulated, the stovetop is not.  I use my oven lots in the summer.

bethk wrote:The noodles I'll make are the drop noodles, not the rolled that I would use for soup. It's just flour, salt and egg....all beaten together into a 'batter' that gets cut off the side of a salad plate into a pot of boiling salted water. We have them topped with the sauerkraut and the meat/kraut juices and everyone loves the meal.

bethk wrote:I have a real problem with 'SECRET FAMILY RECIPES' (unless it's part of a family business that is the family livelihood).  Anytime anyone has asked me about a recipe I am more than happy to share.  I think it's a real compliment to be asked.

For many years DD#1's birthday cake was the Strawberry Sparkle Cake, an angel food cake filled with strawberries/gelatin and frosted in whipped cream.  One of Dane's Ohio sisters fell in love with it and I gave her the recipe and any hints I had.  It became HER daughter's favorite birthday cakes.....and so the 'tradition' continued for years.  I think that's a real honor to have a small part in.

bethk wrote:Since I don't have a small, hand held wooden cutting board I substitute a small plate ~ same basic method.  I tried to use a thicker cutting board but my hands kept getting cramps from holding it above the pot of water as I cut off the dough.

The funny thing is, I had never had these noodles with pork and sauerkraut before I met & married Mr. Amazing.  His (step) grandmother, a German immigrant, made the dish as one of her 'signature' homeland meals and his entire family loved it.  The first time I was invited to dinner to share the meal was when I realized it was the same drop noodle MY grandmother made and dropped into chicken soup with carrots, celery & onion - and we called it Chicken Ribble Soup (or sometimes called Chicken Rivel Soup).  My grandma used the same flour/salt/egg batter and dropped rounded spoonfuls into the chicken broth.

His step mother wanted to keep the 'recipe' a secret and would give hints about how difficult the noodles were to prepare.  I had no problem replicating the meal for him and it became a regular in our menu rotation.  His (full) sister was never 'given' the recipe (for she wasn't a full 'blood' relative) so I figured, what the heck, I taught her how to make the noodles.  And now she can make them for HER family any time she wants them.

I have a real problem with 'SECRET FAMILY RECIPES' (unless it's part of a family business that is the family livelihood).  Anytime anyone has asked me about a recipe I am more than happy to share.  I think it's a real compliment to be asked.

For many years DD#1's birthday cake was the Strawberry Sparkle Cake, an angel food cake filled with strawberries/gelatin and frosted in whipped cream.  One of Dane's Ohio sisters fell in love with it and I gave her the recipe and any hints I had.  It became HER daughter's favorite birthday cakes.....and so the 'tradition' continued for years.  I think that's a real honor to have a small part in.

Barbara101 wrote: