HOMEMADE CHICKEN AND EGG NOODLES
COOK CHICKEN AND RESERVE STOCK, ADDING MILK AND A COUPLE DROPS OF YELLOW FOOD COLORING.
LARGE POT RECIPE
BEAT TOGETHER
12 EGG YOLKS
1/4 TO 1/2 CUP MILNOT
ADD
1/4 TEASPOON BAKING POWDER
1 TABLESPOON VEGETABLE OIL
1 TEASPOON SALT
JUST A LITTLE YELLOW FOOD COLORING
ADD
FLOUR UNTIL THICK ENOUGH TO ROLL
HEAVILY FLOUR BOARD TO ROLL NOODLES
ROLL OUT THIN
COAT WITH FLOUR
ROLL UP
SLICE IN THIN STRIPS
SHAKE OUT FLOUR
DROP INTO SIMMERING STOCK/MILK MIXTURE
STIR GENTLY WITH FORK
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