Old-Fashioned Egg Noodles

Combine 1 beaten egg, 2 tablespoons milk and 1/2 tsp salt. add enough all-purpose flour to make a stiff dough (about 1 cup). Roll very thin on a floured surface. Let stand 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll; spread out. Let dry 2 hours with fan on it or overnight. Store in covered container until needed. Cook, uncovered in boiling salted water till tender, about 10 minutes. Makes 3 cups cooked noodles.

Or use directly in Mom’s Chicken and Noodles

Cook noodles in enough chicken broth to fill pot. Add basil, salt, pepper. Add boned chicken pieces from a roasted chicken.

Chicken and Noodle Soup is only a step away!

Add diced carrots, chopped celery, and enough broth to reach a soup consistency

Pumpkin Pie

I unbaked 9-inch (4 cup volume) deep-dish pie shell3/4 Cup granulated sugar; half brown, half white1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves

2 eggs1 3/4 cups (15-ounce can) Libby’s Pure Pumpkin1 1/2 cups (12 fluid-ounce can) Nestle Carnation Evaporated Milk

Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs lightly in large bowl. Stir in pump-kin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake in preheated 425 F. oven for 15 minutes. Reduce temperature to 350 F.; Bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or chill. (Do not freeze as this will cause filling to separate from crust.)

Pie Crusts

1 egg3 Cups flour5 Tablespoons ice water

1 Teaspoon vinegar - apple cider preferred1 1/3 Cups shortening1 Teaspoon salt

Place flour, salt, and shortening in tupperware bowl. Seal lid and shake for about 1 minute. Mixture will be like fine cornmeal. Combine egg, water, and vinegar and mix briefly. Add the liquid to the flour mixture and reseal lid. Shake until the dough forms ball shape, about 1-2 minutes. Makes three pie crusts.

1 Cup Butter1 Cup brown sugar, packed1 Cup granulated sugar2 eggs, well beaten1 teaspoon vanilla extract3 cups quick rolled oats

1 1/2 cups sifted flour1 teaspoon soda1 teaspoon salt1 3 1/2-ounce can angel flake coconut

Cream together butter, brown sugar, granulated sugar. Add eggs, vanilla, and oats, blending thoroughly. Sift together flour, soda, and salt; add to egg-sugar mixture. Stir in coconut. Roll dough into cylinders 1 1/2 inches in diameter. Chill at least 2 hours. Slice 1/4 inch thick and place om greased baking sheet. Bake at 350 degrees for 10 minutes or until brown.

1/2 cup mayonnaise1/2 cup sour cream2 tablespoons white vinegar1 tablespoon mustard2 teaspoons sugar1 1/2 teaspoons salt

1/2 teaspoon pepper1/2 teaspoon dill seed4 cups diced, cooked potatoes1/2 small cucumber, peeled, seeded and chopped2 green onions, chopped

In large bowl, blend mayonnaise, sour cream, vinegar, mustard, sugar, salt, pepper, and dill seed. Add remaining ingredients; toss gently until well mixed. Refrigerate to develop flavors until serving time. Serve on crisp greens, if you like.

Potato Salad

1 cup butter1/2 cup karo syrup2 cups brown sugar

Bring to boil and boil for five minutes. Add:

1/2 teaspoon sodadash of cream of tarterpinch of salt

Pour over 8 quarts air popped popcorn. Bake in over 1 hour at 200F. uncovered. Stir every 15 minutes.

Caramel Corn

1 yellow cake mix2 eggs1 stick melted butter

8 oz philadelphia cream cheese2 eggs1 box powdered sugar

Mix first three ingredients. this mixture will be very thick. Spread in greased and floured pan. Mix cream cheese and eggs together. It will be soupy. Add powdered sugar; Pour over top of cake mixtures. Bake in preheated oven at 350 degrees for 35-40 minutes. Cake will be moist and sides will separate from pan.

Alternate Chocolate recipe:Use chocolate cake mix. Fold in 1/2 cup chopped nuts and 1/2 cup coconut.

Neiman Marcus Cake

Skillet Cookies

1 stick butter2 egg yolks1 cup rice crispies1 teaspoon vanilla

1/2 cup sugar1 8 oz package dates, chopped1 cup chopped nutscoconut flakes

In sauce pan mix and boil for 2 minutes the butter, sugar, eggs, and dates. Remove from heat and add rice crispies, chopped nuts and vanilla. Blend when cool enough to handle. Form small balls and roll into coconut flakes. Makes about 4 dozens.

1 cp and 2 tbsp shortening3 tablespoons cocoa5 eggs2 1/4 cups sugar2 teaspoon vanilla1 1/3 cups sifted flour

1 tsp salt1/2 cup chopped pecans

Preheat oven to 350 degrees. Melt shortening, stir in cocoa powder. Beat together eggs. Beat in sugar and vanilla. Mix with shortening and cocoa. Stir in flour, salt, and pecans. Pour into 9x12 cake pan. Bake 35-40 minutes.

Remove from oven and spread with one jar marshmallow creme to cover cake evenly. Let cool, then ice.

Icing

1/2 stick butter3 teaspoons cocoa1 tablespoon coffee

1/4 teaspoon butter flavoring1 teaspoon vanilla1 box powedered sugar

Melt butter and blend all ingredients to make a thin icing. Spread. Cut cake into 2” squares.

Brownie Cake