Dad's Egg Noodles

EGG NOODLES (makes about 3/4 pound)

1-1/2 cup all purpose flour

1 large egg

1 egg white

    (I just use 2 whole eggs)

1 T olive oil (not extra virgin)

1 t salt

few drops of water (if needed)

I dump flour into bowl with a well in the center. Add other ingredients and stir with a fork. It starts massing together into a clump. Then I use my finger

tips and push it all together. Pushing against sides of bowl gather any bits (using 2 eggs I hardly never have to use drops of water). Gather the

ball of dough and I push it together in my fist (sometimes going back and forth with both of my hands to form a smooth ball). Wrap in plastic wrap and 

set aside to rest at least for 30 minutes to rest.

As for the pasta machine: Remember not to immerse in dishwater. I use a damp cloth, drying as I wipe it. Sometimes I run a paper napkin through 

the rollers/cutters to get rid of any flour traces. I have found that with the roller blades wide open (position) I can slowly crank the rollers backward

and wipe them with a towel.

Anyhow--I divide the dough into 2 pieces. I would suggest you divide it into thirds until you get the hang of it. Wrap the piece(s) into the plastic wrap

you are not ready to use while you roll and cut the piece you are working on. I take the piece of dough and work it into an oval or circle about 5 inches

across. Guess you could do it with a rolling pin--I just use my hands. If the dough is sticky--dust both sides lightly with flour. Crank it through the machine

in the open wide roller position. Hopefully it won't stick--if so, continue to dust both sides lightly with flour. What you are doing here is kneading the dough

using the machine (widest open position). I fold it over itself, turning the rough edges in, and run through again. Each time you will have to continue to fold it

over itself and run back through. I am not sure how many times--usually 6 or 8 times until the dough is smooth, shiny and elastic (sometimes more).

Don't worry, you can't do wrong. Then when it looks and feels right to you I adjust the rollers a notch tighter and run through, the next time you tighten the

rollers and continue until you have the noodles the thickness you like. I like them a little thick so I go down to the third notch from the end. You will end up

with a long strip of pasta. I lay it out on waxed paper and cut into 3 to 4 inch sections and then start running each sections through the cutter blades, laying the

cut noodles onto wax paper (don't worry you will kinda have a curly bunch--don't try to lay them out individually perfect--you'd be there all day).

Then proceed to the next ball of pasta and continue the kneading process, tightening the rollers until you have the desired thickness, cut the strips

and run through the noodle cutter and lay on wax paper until you have all the noodles done and ready to cook.

Boil in 6 to 8 quarts of salted water until al dente (around 10 minutes +). Or, you can cover tightly with plastic wrap and keep in the refrigerator for as long

as 24 hours. 

There are lots of noodle recipe. This is the one I have used since the '60s from TimeLife's Italian cookbook. Yes, I use this for canneloni.

Carmen's Stewed Tomatoes

Carmen Waldron’s Stewed Tomatoes

Salt Lake City

4 quarts tomatoes, peeled

6 to 7 chopped celery stalks

2 chopped green peppers

6 to 8 tablespoons sugar

4 teaspoons salt

1 large onion chopped

4 or 5 whole cloves (don’t use ground cloves)

I coarsely chop the vegetables by the way.

Bring to boil and lower heat and stew for around 30 minutes.

This is a very tasty way of stewing tomatoes. It is a little sweet and the cloves give it a nice twist. Carmen told me her mom always made stewed tomatoes this way, so she had always done them that way.

Lily's Salad

Lily’s salad, adapted by Elaine Kamimoto

For the vegetables:

6 medium size tomatoes

3 to 4 Armenian or Japanese cucumbers

1 large red onion (purple or sweet onion)

For the dressing:

4 tablespoons sugar

4 tablespoons ketchup

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon Worcestershire sauce

1 clove garlic minced

2 tablespoons red wine vinegar

½ cup olive oil (not extra virgin)

Quarter and cup tomatoes, cucumbers and onions into bite-size pieces. Wisk together dressing and toss ingredients in a large bowl. Cover and refrigerate overnight—serve cold.

I suggest you try the recipe first and then adjust to your taste. I have decreased the sugar and olive oil and like it fine, but it is a matter of taste.

Raw Broccoli Salad

Raw Broccoli Salad

 Dressing
 1 cup mayo
 1/3 cup sugar
 2 tablespoons rice vinegar

 2 heads raw broccoli cut into small-bite size flowerettes (Mom uses three but I think you can just guess at how much you want. Can save the stems for soup if you wish.)
 8 slices crisp bacon crumbled
 1 cup salted sunflower seeds
 1/2 cup golden raisins
 1 chopped red onion

 could use a can of water chestnuts chopped if you like the contrast in
 texture (optional)

 Mix and refrigerate. It is simple and it is good! Hope the kids like it.

Angel Biscuits

These biscuits are the lightest and most buttery ones we’ve ever tried. The come form Scott Howell, the chef at Nana Grill in Durham, North Carolina, who shared his family recipe in F&W’s April 2001 issue (from Food & Wine magazine). Also called bride’s biscuits, these biscuits are popular with novice cooks because their use of two leaveners makes the recipe virtually fool proof. The dough needs to be refrigerated overnight, so plan accordingly.

1 envelope active dry yeast (2-1/4 teaspoons)

¼ cup plus 1 pinch of sugar

2 tablespoons lukewarm water

2 tablespoons lukewarm water

5 cups self-rising flour

1 cup cold solid vegetable shortening, cut into small pieces

2 cups buttermilk

6 tablespoons unsalted butter, melted

1. In a small bowl, dissolve the yeast and the pinch of sugar in the lukewarm water and let stand for 5 minutes, or until foamy. Meanwhile, in a large bowl, mix the flour with the remaining ¼ cup of sugar. Using a pastry blender, cut the shortening into the flour until pieces the size of small peas form. This can also be accomplished with two table knives. Add the yeast mixture and the buttermilk and stir until the dough just comes together.
2. Turn the dough out onto a lightly floured work surface and knead 5 times; the dough should be soft and moist. Transfer the dough to a clean bowl; cover with plastic wrap and refrigerate overnight. (I do this loosely because the dough will continue to rise in the refrigerator.)
3. The next morning transfer the biscuit dough to a lightly floured surface and knead 10 times. Roll out the dough to a 16” round 1/3 inch thick (I do in rectangle). Using a 2-1/4 inch biscuit cutter, stamp out the biscuits as close together as possible. (I take a pizza cutter and cut into rectangles because it is quicker and there is no waste/scraps.) Gather the dough scraps, knead 3 times and re-roll, the stamp out more biscuits as close together as possible. Discard any remaining scraps.
4. Lightly butter 2 large baking sheets. Brush the tops of the biscuits with the melted butter. Fold the biscuits in half, brush the tops with the remaining melted butter and set the, unbuttered side down, on the prepared baking sheets. Cover loosely with plastic wrap and let rise in a draft-free place for 2 hours.
5. Preheat the oven to 400 degrees. Bake the biscuits for about 15 minutes, or until browned on the bottom and light golden on top. Serve warm.

MAKE AHEAD The dough can be prepared through Step 2 and refrigerated for up to 2 days.