Mom's Noodles and Butterballs

Noodles:

        6 egg yolks. 

        1  whole egg. 

        2 cups flour. 

        Salt. 

Place the flour and salt on the working surface. Mix eggs and pour into center of flour.  Mix together and knead dough until stiff and elastic. Wrap in plastic and allow to set for one hour. Roll out with rolling pin. Run through noodle machine to thin dough and cut noodles. Roll cut noodles into "nests" and allow them to dry.  Noodles can be stored in a zippered bag.

Butterballs:
        8 cups toasted breadcrumbs
        4 sticks salted butter (clarified and slightly browned)
        3 tsp allspice
        3 tsp salt
        13 x-lg whole eggs
        3 cups heavy cream (yes that much!)
Temper butter (cooled), Cream and eggs so it doesn't curdle (will look slightly curdled). Mix in dried, toasted bread crumbs. Form into balls about the size of a quarter, start with one and boil to see if it sticks together. Add milk to thin, flour if it is too wet or eggs if they need a binding agent.

Freeze overnight, then store in a zippered bag.  

To serve: Bring chicken broth to a boil and boil butterballs for about 5 minutes, or until they float.  Add noodles and cook for just a few minutes.  

Noodles and butter balls can be served as soup, or drained and placed into a casserole to be served as a side dish.

Vegetarian Black Bean Soup

Ingredients

2 cups dried black beans   (Save time and use canned beans)
2 tablespoons olive oil
5 garlic cloves, minced
2 cups chopped onions
2 cups chopped red bell peppers
2 cups chopped celery
1/4 cup chopped celery leaves
2 cups diced carrots
10 cups water
3 bay leaves
14 1/2 ounces diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro

Directions

1. Soak beans overnight; drain.
2. In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
3. Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
4. Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
5. Discard bay leaves and serve.

Easy White Chicken Chili

Ingredients:

1 tablespoon olive oil 3 skinless, boneless chicken breast halves 1 large onion, chopped 2 cloves garlic, minced 5 1/4 cups chicken broth 3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained 2 (4 ounce) cans chopped green chiles 1 tablespoon dried oregano 1 teaspoon ground cumin 2 pinches cayenne pepper, or to taste 1/4 cup chopped fresh cilantro, or to taste 1/2 cup shredded Monterey Jack cheese, or to taste salt to taste

Directions:

1.	Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
2.	Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
3.	Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

Cream of Turkey (or Chicken) Chowder

*substitute chicken, if desired

Ingredients

·         1 leftover turkey carcass

·         3 medium onions, chopped

·         2 large carrots, diced

·         2 celery ribs, diced

·         1 cup butter, cubed

·         1 cup all-purpose flour

·         2 cups heavy cream

·         1 cup uncooked long grain rice

·         2 teaspoons salt

·         1 teaspoon chicken bouillon granules

·         3/4 teaspoon pepper

Directions

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

In a soup kettle or Dutch oven, sauté the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Cream of Asparagus Soup

Ingredients

• 1 pound fresh asparagus
• 3 1/2 cups chicken broth
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, sauté the asparagus in 1 cup of the broth for about 7 minutes, or until tender.

In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.

Add the cream, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!

Roasted Red Pepper Soup

Ingredients

• 3 red bell peppers
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 2 (15 ounce) cans cannellini beans (or Great Northern White beans), drained and rinsed
• 2 (14.5 ounce) cans chicken broth
• ½ teaspoon dried red pepper flakes
• ½ cayenne pepper
• salt and pepper to taste
• sour cream and chives for garnish

Directions

Preheat oven to broil.

Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.

In a large pot over medium heat, sauté the onion and garlic in the oil for 5 minutes, or until onion is translucent. Add the chopped, roasted red bell peppers, red pepper flakes, and cayenne pepper and sauté for 2 to 3 more minutes.

Add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.  Season with salt and pepper to taste.

Garnish with sour cream and chives if desired.