INGREDIENTS

INSTRUCTIONS

SERVES 8-10  Nettie Smith was my paternal grandmother, and she was a
grand woman  indeed. She looked and thought like Eleanor Roosevelt, and
she would  be very flattered that I should say this about her here. She
was a  Democratic member of the Washington state legislature and a
"Wobbly,"  an early union organizer in the Pacific Northwest. And she
was tough.  The old girl had a pistol that she used to use for shooting
rattlers  when the children were being raised in Montana. She was
bright and  charming, too. Oh Lord, how I miss her.  While she was a
wonderful and exciting person, Grandma Smith was not a  cook. I know
it's a terrible thing to say about your grandmother, but  she was an
awful cook. She used to cremate a turkey each Christmas .  . . and the
whole family had to attend the service. However, the  following dish
was hers, and she did it well. She could feed her  whole family, eight
people in all, with one chicken, just by using  this recipe.  I have
worked on this dish until it tasted like my childhood. I think  that
you will find it delicious, too.  Prepare the noodles: Place the flour
in a large bowl and add the eggs  and salt. With your fingers, pinch
the flour into the eggs and then  stir with a wooden fork until grainy.
Add the water and knead into a  heavy dough. Knead on a marble board
until smooth. Cover and let rest  30 minutes.  Divide the dough into 4
equal balls. Roll each out to about 12 inches  in diameter. Use plenty
of flour. Leave each circle to dry on the  counter for 1/2    hour.
Place the stock ingredients in a 20-quart kettle and cover with 5
quarts of water. Bring to a boil and simmer, covered, for 1/2 hour.
Place the chicken halves in the stockpot and cover. Simmer for 45
minutes and then remove the chicken halves to cool. Separate the  bones
and skin from the meat and return the bones and skin to the  pot. Keep
the meat covered in a separate container. Continue cooking  the stock
for another 45 minutes.  Place 1 of the noodle circles on top of
another and roll up tightly  like a jelly roll. Repeat with remaining
circles. Slice into  1/3-inch-wide rolls and then separate into
noodles. Sprinkle more  flour on the noodles and allow them to dry on
the counter for at  least 1 hour before cooking. You can allow them to
sit there up to a  whole day before cooking.  NOTE: You can also roll
the noodles using an Italian pasta machine.  Separate the dough into 6
snakes and run them through the machine to  the thickness you like. Use
plenty of flour when cutting into  noodles. This method is much easier
than the hand-rolled method.  Drain the stock from the pot and discard
all else. Remove the fat  from the stock and return the stock to the
kettle. You should have  about 4 quarts. If not, add water to make up
the difference. Bring  the stock to a rapid boil. Shake the excess
flour off the noodles and  add to the kettle. Boil gently until the
noodles are tender, about 11  minutes. Add the deboned chicken meat to
the noodles and bring to a  simmer again. Check seasoning and add salt
and pepper if required.  Serve in a large bowl with a chopped parsley
garnish. This dish will  be very thick and rich.  Be sure that you
think some old left-wing thoughts when serving  Nettie's noodles!  This
is a whole meal, and I mean whole. Add a salad and some  green
vegetables.  From <The Frugal Gourmet Cooks American>.  Downloaded from
Glen's MM  Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Been taken for granted? Imagine how God feels”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 309
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: 139.5mg
Sodium: 344.3mg
Potassium: 278.4mg
Carbohydrates: 51g
Fiber: 3.4g
Sugar: <1g
Protein: 12.6g