I went to a Mennonite fund raiser yesterday and had some of the chicken
corn soup. I make it at home but it never turns out so flavorsome and
thick. I'm thinking it might be homemade noodles. Can any Pennsylvaia
Dutch cook out there give me a hint or even a recipe?

Grawun wrote:
>
> I went to a Mennonite fund raiser yesterday and had some of the chicken
> corn soup. I make it at home but it never turns out so flavorsome and
> thick. I'm thinking it might be homemade noodles. Can any Pennsylvaia
> Dutch cook out there give me a hint or even a recipe?

Maybe they're adding MSG? That would make
a very noticeable difference.

"Grawun" > wrote in message
oups.com...
> I went to a Mennonite fund raiser yesterday and had some of the chicken
> corn soup. I make it at home but it never turns out so flavorsome and
> thick. I'm thinking it might be homemade noodles. Can any Pennsylvaia
> Dutch cook out there give me a hint or even a recipe?

I OCRed these from an old Amish cookbook. Your solution is in there
somewhere, you just need to combine the parts of each that apply.

Corn Soup

12 fresh ears of corn

4 hard-cooked egg yolks

1 tablespoon flour

1 teaspoon salt

1/2 cup butter, melted

1 teaspoon minced parsley

Remove the husks, silk, and blemishes from corn. Grate the corn off six
ears. Barely cover these six cobs with cold water; bring to boiling and cook
45 min. Meanwhile, cut the corn from remaining six ears and combine with the
grated corn. Mash the egg yolks and blend with the flour, salt, and melted
butter. Slowly add the water in which the cobs have cooked, stirring
constantly. Add corn and parsley. If mixture is too thick add enough milk
for desired consistency. Bring to boiling; cook 10 min. 10 servings


Chicken Noodle Soup -

1 41/2 lb. stewing chicken ready-to-cook weight

3 qts. cold water .

1 medium-size onion, sliced

1 carrot, sliced

1 bay leaf

1 teaspoon chopped parsley

1 tablespoon salt

2 cups Noodles for Soup

Rinse and disjoint chicken; put into a sauce pot and add remaining
ingredients except noodles. Cover and bring to boil-ing. Cook over low heat
about. 3 hrs., or until thickest pieces of chicken are ten-der. Skim off fat
as necessary. .Remove chicken. Add noodles to broth and cook 15 min. until
noodles are tender. Remove bay leaf. Serve hot. 8 to 10 servings

Noodles for Soup

1 cup flour

1/2 teaspoon salt

2 eggs, beaten

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 min. Roll to about 1/8 in. thick-ness. Turn dough
over and continue roll-ing until paper thin. Allow dough to par-tially dry,
about 1 hr. Cut dough into lengthwise strips, 2 1/2 in. wide, and stack on
top of each other. Slice into short strips, 1/4 in. wide. Separate noodles
and allow .to dry thoroughly. (Noodles can be stored in refrigerator in a
tightly covered container if not cooked immediately.)

2 cups noodles



Hope it helps.
--
Lefty

Life is for learning
The worst I ever had was wonderful
>