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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 2, 1983)
Page 8 Portland Observer, February 2.1983 E-con-o meals Moving Sal Homemade noodles nourishing, filling by Moftint-Sirodt-Siebbins The first homemade noodles I can recall were made by an elderly baby sitter that we had when my mother and father were out of town. My im pression was that they were fat and doughy, and certainly not worth the trouble. The ones purchased at the store were w orth every cent they cost. With this little value judgment intact, I had dismissed ever trying them myself. Then, one day I went to a potluck where there was the most marvelous chicken and noodle casserole. Since I ’m always on the lookout for easy and inexpensive recipes. I asked the cook what her secret was. T o my great surprise, it was the same old recipe I used, with one addition— it used homemade noodles. S till skeptical, 1 decided that 1 should try some someday when I had a lot o f time and didn't mind a mess. T hat babysitter must have made a triple recipe! There were so many noodles strung around the kitchen that I had a concept o f being buried in dough. Well, this week I tried homemade noodles and I ’m converted. They're fast, easy, economical and deli cious. They d o n 't make as much mess as biscuits! What this says to me is that I should reevaluate my biases every once in a while. I may be able to discover a brand new world. The new interest in homemade pasta promotes a variety o f equip ment and cutters. D o n 't feel that you need any new equipm ent. It may be nice to have all that, but it certainly isn’t necessary. You prob ably already have everything you need. It helps to have a wooden sur face to roll them out on and a good rolling pin or large dowel is neces sary. Then just a knife to cut them, and someplace to let them dry. H O M E M A DE NOODLES le u 'A cup water 2 cups flour Beat egg with water and add the flour. Stir until well mixed. Knead the dough about five minutes. It w ill be a very s tiff dough. Cover dough with a damp cloth and let "rest” for at least 30 minutes. This resting is im portant. It allows the water to equalize in the flour. To keep the dough from sticking, as you roll it out, use a cornstarch puff. This is made by putting about A cup dry cornstarch into a square of pourous m aterial, then tying it with a string. This is then used on the board and rolling pin just like you would a powder puff. It distrib utes enough cornstarch to keep the dough from sticking, but not enough to make a doughy surface. Roll 'A the dough out at a time. M ake a circle that's at least 12 inches across (larger, if you like very thin noodles). Fold the dough light ly over and over making about 2- inch folds. Then cut across the folds, making the noodles as wide as you wish. Unfold the strips and dry for about two hours. You can use cake cooling racks or just leave them on the counter, turning them two or three times during the two hours. Cook them in boiling, salted water for about 8 to 10 minutes and use in your favorite recipe. Extra noodles are best if kept in the freezer, unless you are sure they are thoroughly dried. For about 10< a batch you can make the equivalent to a small pack age of noodles—costing about 99<. The real payoff, though, is the good taste. The dough has a very nice feel, too. Good taste, money saving, fun to do— what more can you ask. Isn’t it nice to discover something very old that's now very new! Espe cially since I had dismissed them as not worthwhile. It makes me won der about some of my other biases. Here are a couple of recipes that are very economical. They make large batches. LASAGNE I batch homemade noodles (don't roll extremely thin), cut wide Sauct: I quart or large can tomatoes J tablespoons corn starch I teaspoon oregano ’A teaspoon rosemary I teaspoon parsley I teaspoon seasoned salt I or 2 cloves fresh garlic, minced, or I teaspoon garlic salt or powder I pound hamburger (optional) I medium onion, chopped I 2 cup* cheese (mozzarella. monterey Bake in a 350* oven for JO to 40 la a sepal Boil turkey legs and thighs in enough water to barely cover. Add I onion, I teaspoon parsley, 1 tea spoon poultry seasoning, I teaspoon salt and U teaspoon pepper. Cook until tender—two hours. Add more water, if necessary. Remove turkey to a plate, allow to cool slightly so meat can be taken o ff the bones. If not used immediately, refrigerate. M ake white sauce using turkey broth: Add I cup dry milk powder to 4 cups turkey broth. Stir well. The rest o f the broth may be used for soup or other recipes. Elk Cleaners & Laundry 1014 N. 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