| easy recipes from my mom ]
Some recipes are just too wonderful and simple not to share. There are three that I picked up over Thanksgiving and wanted to pass along.
CRANBERRY SAUCE
1 bag fresh cranberries
1 cup water
1 cup sugar
Combine in a saucepan. Bring to a boil. Boil until the cranberries are mushy and the sauce begins to look like jelly. Cool and refrigerate. That's all (seriously).
CRANBERRY-ORANGE RELISH
1 bag FROZEN fresh cranberries (buy the fresh bag and then freeze it)
1 cup sugar
1 orange, cut into 1/8s
Combine all in a food processor. Chop until it looks like relish. Refrigerate and serve.
HOMEMADE EGG NOODLES
2 eggs
1 tablespoon milk
1/4 teaspoon salt
Combine well with a whisk. Add 1 1/2 cups flour. Form into a ball. Roll out on a VERY well-floured surface until thin like a pie crust. Let dry until it's easy to move the dough about without it sticking (keep flouring). Make sure it's not stuck to the surface, too! When it's pretty dry (maybe an hour?) fold it on top of itself a few times, then slice into thin ribbons (1/4 inch?) with a pizza cutter. Unroll the pieces and break into shorter noodles (you can just tear them). Now they are ready to cook!
Put them into boiling broth (veggie or chicken). For noodle soup, you can add veggies (and chicken chunks, if you want). For "chicken and noodles on mashed potatoes" (my all time favorite), just add chicken, no veggies. Serve over mashed potatoes. So delicious.
CRANBERRY SAUCE
1 bag fresh cranberries
1 cup water
1 cup sugar
Combine in a saucepan. Bring to a boil. Boil until the cranberries are mushy and the sauce begins to look like jelly. Cool and refrigerate. That's all (seriously).
CRANBERRY-ORANGE RELISH
1 bag FROZEN fresh cranberries (buy the fresh bag and then freeze it)
1 cup sugar
1 orange, cut into 1/8s
Combine all in a food processor. Chop until it looks like relish. Refrigerate and serve.
HOMEMADE EGG NOODLES
2 eggs
1 tablespoon milk
1/4 teaspoon salt
Combine well with a whisk. Add 1 1/2 cups flour. Form into a ball. Roll out on a VERY well-floured surface until thin like a pie crust. Let dry until it's easy to move the dough about without it sticking (keep flouring). Make sure it's not stuck to the surface, too! When it's pretty dry (maybe an hour?) fold it on top of itself a few times, then slice into thin ribbons (1/4 inch?) with a pizza cutter. Unroll the pieces and break into shorter noodles (you can just tear them). Now they are ready to cook!
Put them into boiling broth (veggie or chicken). For noodle soup, you can add veggies (and chicken chunks, if you want). For "chicken and noodles on mashed potatoes" (my all time favorite), just add chicken, no veggies. Serve over mashed potatoes. So delicious.
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