(Continued from Page B 6)
Sift flour and salt together into
a bowl. Make a well in center of
flour mixture and add eggs; blend
thoroughly. Knead dough on a
floured surface, cover, and let
stand 30 minutes. Roll to about
'/s-inch thickness. Turn dough
over and continue rolling until
paper-thin. Allow dough to par
tially dry, about one hour. Cut
dough into lengthwise strips IVi
inches wide and stack on top of
each other. Slice into short strips
Vs inch wide. Separate noodles
and allow to dry thoroughly.
(Noodles can be stored in refrig
erator in a tightly covered con
tainer if not cooked immediate
ly.) Yields 2 cups noodles.
To store noodles: The egg noo
dles should be stored in the
freezer. Eggs can potentially
cause food poisoning so it is best
to either freeze the freshly made
noodles or dry them and then
freeze. Store in the freezer for up
to two months.
Fay B. Strickler
Berks Co. Extension
home economist
FRIENDSHIP SOUP
Vi cup dry split peas
/} cup beef bouillon granules
!/t cup pearl barley
'A cup dry lentils
'A cup dried minced onion
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2 teaspoons Italian seasoning
Vi cup uncooked long grain
rice
Vi cup alphabet macaroni or
other small macaroni (can
be put in a plastic sandwich
bag to make it easier for the
recipient to get out of jar).
Additional Ingredients:
1 pound ground beef
3 quarts water
1 can (28 ounces) diced toma
toes, undrained
In a VA pint jar, layer the first
eight ingredients in the order list
ed. Seal tightly. Yields 1 batch.
Gift Card for Friendship Soup
Mix
To prepare soup: Carefully re
move macaroni from top of jar
and set aside. In a large saucepan
or Dutch oven, brown beef, drain.
Add the water, tomatoes and
soup mix, bring to a boil. Reduce
heat, cover and simmer for 45
minutes. Add reserved macaroni,
cover and simmer for 15 to 20
minutes or until macaroni, peas,
lentils, and barley are tender.
Yield; 16 servings (4 quarts).
Nancy Wiker
Lancaster Co.
home economist
STRIPED LENTIL
SOUP MIX
'A cup brown lentils
Vi cup red lentils
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1 cup split peas, divided
Seasoning packet:
1 teaspoon dried minced garlic
‘A teaspoon garlic powder
1 tablespoon dried parsley
flakes
Vi teaspoon salt
1 teaspoon pepper
'A- 1 teaspoon sage (optional)
Place 'A cup split peas into a
wide mouth pint canning jar.
Top with 'A cup lentils. Follow
with remaining 'A cup of split
peas and remaining lentils.
Mix seasoning ingredients in
small bowl. Place in sandwich
bag and tie seasoning into a cor
ner of bag with a piece of ribbon.
Attach seasoning packet to a de
corated jar lid.
This recipe calls for 1 cup split
peas and 1 cup lentils. If you can
find several colors, divide the len
tils to make the soup more color
ful. If not, just use green split
peas and brown lentils. Check at
large grocery stores and specialty
stores for colored split peas and
lentils.
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Soup
Empty jar into a colander, pick
over peas and rinse well. Place in
large pan and over with seven
cups of water. Add one chopped
medium onion, and seasoning.
Bring to a boil. Lower heat, cover
and simmer one hour, stirring oc
casionally. For a thicker
1 soup remove lid for last 15
i minutes. To perk up the
J soup add one pound chop
, ped ham or smoked turkey.
Fay B. Slrickler
Berks Co. Extension
home economist
SPLIT PEA
TORTELLINI SOUP
3 ounces dried cheese-
filled tortellini ( 2 A cup)
'A cup snipped dried toma-
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toes
'A cup dried split green peas
Vi cup dried vegetable flakes
1 tablespoon instant chicken
bouillon granules
1 tablespoon dried minced
onion
VA teaspoons dried basil,
crushed
VA teaspoons dried thyme,
crushed
A teaspoon garlic powder
'A teaspoon ground pepper
Packing directions:
Layer ingredients in a clean
one-pint glass canning jar in the
following order (from bottom to
top): tortellini, dried tomatoes,
split peas, vegetable flakes and
remaining seasonings. Cover jar
and attach gift tag with direc
tions for cooking.
Gift Card for Split Pea Tortel
lini Soup
Empty jar ingredients into a
three-quart saucepan. Add 5 cups
water. Bring mixture to boiling.
Reduce heat; cover and simmer
SO minutes or until peas are ten
der. (Option: add 1 cup chopped
cooked ham or sausage.) Makes 4
servings.
Nancy Wiker
Lancaster Co.
home economist
BEAN SOUP GIFT BAG
'A cup red beans
Vi cup lentils
'A cup white navy beans
'A cup red beans
'A cup lentils
'A cup split green peas
'A cup white navy beans
A cup red beans
1 cup brown rice
1 teaspoon black pepper
1 tablespoon dried crushed
basil leaves
Vi teaspoon garlic powder
'A teaspoon ground ginger
'A teaspoon cumin
1 bay leaf
'A cup instant minced onion
Layer ingredients in a quart
jar. Put rice and spices in a sepa
rate bag.
Gift Card for Bean and Rice
Soup
To prepare soup: Rinse beans.
In a large pot combine beans
with nine cups of water. Bring to
a boil for five minutes. Remove
from heat and soak overnight.
Drain and rinse. Combine beans
with 12 cups of chicken broth,
rice, onion and spices. Bring to
boil, reduce heat, cover and sim
mer three hours or until beans
are tender. Add water as needed
so the beans are well covered. Re
move bay leaf before serving.
Optional: Add a ham hock if
desired.
Nancy Wiker
Lancaster Co.
home economist
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