Friday, February 25, 2011

It's Cookin' Thyme...March is National Noodle Month and more!

March... "in like a lion and out like a lamb"; I'm sitting here writing my weekly blog with the wind roaring like a lion outside the window right now, and there are still 2 more days till March.
Spring is finally just around the corner! Hooray!!
March is many things: National American Red Cross Month, Woman's History Month,
Youth Art Month, Nutrition Month, St. Patrick's Day & Irish American Heritage Month,
and believe it or not... National Noodle Month!
So... this week's recipes are all about the noodle! Enjoy!!!

Let's start with some...  Chicken Noodle Soup 
You'll need:   2 lg. chicken breasts with skin       2 chicken bouillon cubes
2 stalks celery, chopped        1 sm. onion             2 qt. broth
1 can undiluted cream of chicken soup               1 finely chopped celery stalk
1 finely chopped carrot                                        1 sm. finely chopped onion
2 c. uncooked egg noodles                                  1 tsp. seasoned salt

Cook chicken breasts, celery stalks, onion and bouillon cubes in 2 quarts of water until tender. Cool and separate meat from bones. Separate fat from broth and discard fat, celery and onion. Measure 2 quarts of broth (add water if needed) into a large pot. Add: cooked chicken meat (chopped), celery, carrots and onion. Bring to a boil and add 2 cups wide or medium noodles, reduce heat and cook until noodles are tender (about 20 minutes).

Here's an EASY dinner entree: Chicken Noodle Casserole 
1 boiled chicken, deboned and cut up into bite-size pieces
1 can cream of broccoli soup
1/2 can milk
8 oz. noodles, cooked & drained
1 c. grated Cheddar cheese
In a casserole dish, mix the soup with the chicken and noodles. Blend in a 1/2 can of milk. 
Top with cheese. Cover dish and bake at 350 degrees for 15-20 minutes. 

Or try this for Dinner: Chicken Tetrazzini
                                                  A  Microwave Recipe!!!       
You'll Need:
One 3-pound chicken, cut into serving pieces            ½ tsp salt
Dash of pepper·                                                          1 cup narrow raw noodles
2 cups chicken broth                                                  1/2  cup finely-chopped onion
2 tablespoons chopped pimiento                                1/4 cup finely-chopped green pepper 
½ cup finely-chopped mushroom                               1 cup cooked peas
2 slices bacon                                                             1/2 cup grated Parmesan Cheese
1. Put the chicken, salt, and pepper in a large covered casserole dish and cook in the microwave oven    15 minutes. (Rearrange) to ensure even cooking and cook, covered, about 15 minutes more or until tender. Cool.
2. Remove the chicken from the bones and cut into small pieces. Using the drippings from the chicken, measure 2 cups of broth into the covered casserole and add the noodles. Cover and cook in the microwave 10 minutes, stirring several times.
3. Put the onion, pimiento, green pepper, and the bacon in a small covered baking dish. Cook in the microwave oven 4 minutes, stirring at least once.
4. In the large casserole, combine the chicken, noodles, vegetables, peas, and cheese. Stir gently to blend. Reheat, covered, in the microwave oven several minutes to heat throughout. Let stand 5 minutes before serving.
Don't Forget Dessert!!!
The World's Best Noodle Pudding  
You'll Need:              1 lb. broad noodles, cooked
PUDDING:         1 pt. sour cream                 12 oz. cream cheese
1 c. sugar                                6 eggs                  1/2 lb. butter, melted
              1 c. crushed corn flakes                         1/2 c. sugar
                                               1/2 stick butter, melted
Place cooked and drained noodles in 9"x12" Pyrex dish. Combine and mix pudding ingredients in a food processor or blender. Pour mixture over noodles. Prepare topping by mixing the corn flakes, sugar and melted butter together. Sprinkle over pudding and bake in preheated 325 degree oven for 1 hour and 10 minutes.

Check back next week for St. Patty's day recipes!!!1

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