Cheater Chicken Noodle Soup

Okay, you were asking for my chicken noodle soup recipe, but there really isn't one.  I just sort of throw stuff together, and it turns out a little different every time.  But, I just made some and wrote down what I did.  This was kind of a cheater version, though.

Chicken Noodle Soup

12 c chicken broth
1 can cream of chicken soup
5 carrots, peeled and sliced
3 stalks celery, sliced
1 to 2 T parsley flakes
1 onion, diced and sauteed in 3 T melted butter, then add 2 T flour and mix it around before adding to soup
2 12.5 oz cans chicken
3 c egg noodles
freshly ground pepper and sea salt to taste

Simmer all ingredients except pasta until veggies begin to soften, then add pasta and simmer until pasta is cooked.

**Okay, I usually used grilled or baked chicken from a previous meal, but I didn't have any around.  Also, I usually make the noodles (recipe below), but just didn't have the time.  Like I said, this is a cheater version.  Also,  I actually used pasta, but do not recommend it as it will continue to absorb moisture and grow; not great for leftovers.  Egg nooddles are much better for the soup, but I didn't have them on hand.  Just play around with the recipe and tweak it to how you like it.

Homemade Noodles

1 c flour
2 eggs
1/2 t salt

Mix all ingredients well. Roll out on floured surface until very thin, cut small strips (I use a pizza cutter for this), and drop directly into boiling soup.  They cook in just a few seconds.  My kids totally love them--they are the big, bulky kind that we used to have! :)

Spring Rolls

Okay, ladies.  I'm going to be the first to post my Cultural Night recipe.  The rest of you had better follow, because that was some GOOD FOOD!!  And can someone ask Natie to post his gumbo recipe?  That was super delish!

Okay, here's how you make our Spring Rolls.

Ingredients:

Snow peas, sliced lengthwise and sauteed in a little bit of minced garlic

Bean sprouts

Grated carrots

Rice stick noodles (we used fresh at Mom and Dad's, but we usually use dried), cooked

Chicken, cut in small pieces, cooked with minced garlic

Cilantro

Spring roll wrappers (they're made out of tapioca flour)

Peanut sauce (or we substitue Asian Toasted Sesame dressing by Kraft--it's good, but without any kick)

Assemble the like a taco.  You can see our little "station" set up with a pack of spring roll wrappers, a pie plate with HOT water in it.  We put the wrapper in for about 15 seconds, until it is soft.  (Hint:  When we take one out to use, we put the next one in to soften.  It's usually done by the time we're done assembling the first one.  Saves time.)

Wrap them up like a taco, dip them in peanut sauce, and serve with fried rice, if desired.  We LOVE these so much, and can eat a TON.  They are so delicious and healthy.

Make-Ahead Meatballs

I'll post a picture when I have one.  For now, just imagine a delicious, juicy meatball.  This recipe is so great, because it makes a ton, and then you freeze them in batches and pull out for a quick dinner fix!

Make-ahead Meatballs

4 eggs
2 c dry bread crumbs
1/2 c finely choped onion
1 T salt
2 t Worchestershire sauce
1/2 t white pepper (I've actually only used black pepper, since it's what I have around)
4 lbs lean ground beef

In a large bowl, beat eggs.  Add the next five ingredients.  Add beef; mix well.  Shape into 1-in. balls, about 12 dozen.  Place in single layers in ungreased 15"x10"x1" baking pans.  Bake at 400 degrees for 10-15 min or until no longer pink, turning often; drain.  Cool, place about 30 meatballs each into freezer containers or bags.  May be frozen for 3 months.

DINNER IDEAS:
--Spaghetti and meatballs

--Meatball sandwiches
1 batch of 30 meatballs (frozen or thawed)
1 c ketchup
3/4 c packed brown sugar
1/4 to 1/2 chopped onion
1/4 t garlic powder
1/8 t liquid smoke, opt.
6 sandwich rolls, split

Place meatballs in ungreased 1 qt. baking dish.  Combine the next five ingredients; pour over meatballs.  Cover and bake at 350 degrees for 1 hour.  Serve on rolls. Six servings

*These meatballs may be served as an appetizer with toothpicks instead of on rolls.

--Sweet and sour Meatballs
1 can (20 oz) pineapple chunks
1/3 c water
3 T vinegar
1 T soy sauce
1/2 c packed brown sugar
3 T cornstarch
1 batch of 30 meatballs (frozen or thawed)
1 large green pepper, cut into 1-inch pieces
Hot cooked rice

Drain pineapple, reserving juice.  Set pineapple aside.  Add water to juice as needed to measure 1 cup; pour into large skillet.  Add 1/3 c water, vinegar, say sauce, brown sugar and cornstarch; stir until smooth.  Cook over medium heat until thick, stirring constantly  Add pineapple, meatballs and green pepper.  Simmer, uncovered for 20 min or until heated through.  Serve over rice.  Six servings.