Sample Menu - Monday

Creamy Chicken Noodle Soup
5 cups water 1 cup evaporated milk
3 chicken breasts ½ cup chopped onion
1 tablespoon 2 teaspoons salt
bouillon or base ¼ teaspoon pepper
2 cups chopped carrots 3 cups dry egg noodles
2 cups chopped celery ¼ cup flour*
2 cans cream of chicken ½ cup cold water
soup ¼ cup cold water
Bring water to a boil in large kettle. Add chicken, bouillon or base and stir until dissolved. Cover and cook for 20 to 30 minutes until chicken is no longer pink in center. Remove chicken and cut in small pieces. Return to broth and add carrots, celery and onion. Cover and cook until tender. Add noodles and cook for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated milk and spices together and add to vegetables. Stir in chicken. Whisk flour and cold water together stirring until smooth. Stir flour mixture into soup and cook until thickened.
*Use recipe for Country Style Noodles in place of packaged dry egg noodles.

***Looking Ahead***
Buy a family pack of chicken breasts. Cook an additional 5 chicken breasts in pot. When done, remove from water and chop. Divide into two freezer bags for Chicken Club Sandwich on page 9 and Chicken Fold Overs on page 11. Chicken Fold Overs can be prepared and partially baked before freezing.
Chop enough celery, carrots and onions for salads and entrees for the rest of the week. Put in sealable bags until ready to use.


Country Style Noodles
3 cups flour 1 teaspoon salt
3 eggs 4 tablespoons water
Combine in mixer eggs, water and salt. Add flour a cup at a time, mixing until smooth after each addition. Add enough flour until dough is smooth and not sticky. Divide into 2 parts. Roll out each half until paper thin. Cut into ½-inch wide and 4-inch length strips with pizza cutter. Place in boiling water and cook for 7 to 10 minutes or until firm.

Corn Bread
2 cups flour 1 ½ teaspoons salt
2 cups cornmeal 2 cups milk
2 tablespoons baking 2 eggs
powder ½ cup oil
½ cup sugar
Mix dry ingredients together. Combine milk, eggs and oil. Add to dry ingredients and stir just until moistened. Pour in greased 9 x 13-inch baking dish. Bake at 400 for 20 to 25 minutes, until lightly brown.

***Use left over corn bread for breakfast. Cut in half and heat in microwave. Serve with butter and syrup -- One of our family favorites.

Honey Butter
¼ cup butter, softened ½ cup honey
Whip together butter and honey until light and fluffy.

German Chocolate Cake
1/2 cup boiling water 1 teaspoon vanilla
4 tablespoons cocoa 2 1/2 cups flour
2 tablespoons sugar 1 teaspoon soda
1 cup butter or margarine 1/2 teaspoon salt
2 cups sugar 1 cup buttermilk
4 egg yolks 4 egg whites, stiffly beaten
In small bowl mix cocoa with 2 tablespoons sugar. Pour boiling water over top and stir until smooth. In large mixing bowl, beat butter and sugar until light and fluffy. Add egg yolks, one at a time beating after each addition. Blend in chocolate and vanilla. Mix flour, soda and salt together and add to chocolate mixture alternately with buttermilk, beating after each addition. Fold in egg whites. Pour into a greased and floured 9 x 13-inch baking dish. Bake at 350 for 45 to 50 minutes or until top springs back when touched lightly with finger. Cool. Frost with Coconut-Nut Frosting.

Coconut-Nut Frosting
1 cup evaporated milk 1 teaspoon vanilla
1 cup sugar 1 1/3 cup coconut
3 egg yolks 1 cup chopped pecans or
1/2 cup butter or walnuts
Combine evaporated milk, sugar, egg yolks, and butter in small saucepan. Cook and stir until thick, about 10 minutes. Stir in vanilla, coconut and nuts.