Homemade Egg Noodles from Food Storage Ingredients

Here is a recipe that you can use to make delicious egg noodles and rotate your food storage in the process.  Not only does it produce wonderful noodles but it is fun to make with your family.  I have converted this recipe from a traditional recipe that has been handed down from my great grandmother. 

The ingredients are simple and basic. 

The original recipe used fresh eggs.  Substituting Thrive Whole Egg Powder in the recipe makes it very convenient.  I never have to worry about having fresh eggs on hand and the noodles come out tasting wonderful.  

As children, my brother, sisters and I loved to help my mother make this recipe.  It was our job to unroll the noodles and break them into noodle sized pieces to dry.  We especially loved to sample the raw noodles.  I always worried about my children getting Salmonella from the raw eggs, so my children missed out on the tasting part.  When I use Thrive Whole Egg Powder, I don't have to worry about that.  Now, my grandchildren are enjoying the noodle making process, especially the tasting.

Watch this tutorial to learn how to make this delicious recipe.

Ingredients

1 to 1 1/4 C. flour (start with 1C. that is enough in most cases)

3 T. Whole Egg Powder

6 T. Water

1/2 tsp. salt

Mix and roll out as shown in the above tutorial

I hope that you will try this recipe.  I am sure that you will like it.  You can use the noodles immediately  or you can freeze them for use in the future.  I usually make chicken noodle soup with them, but they are very versatile.  In my extended family, the chicken noodle soup made with these egg noodles is considered a comfort food.  To make the soup, just use chicken broth, chicken, onion, celery and carrots.  Cook until vegetables and chicken are done.  Add the noodles to the boiling soup a handfull at a time.  Cook for about 4 minutes and it's done.  To make cooking fast and easy, just use Thrive freeze-dried vegetables and freeze-dried chicken.  You will be enjoying your chicken noodle soup before you know it.

If you would like to purchase Thrive Whole Egg Powder, freeze-dried vegetables or chicken, visit my Shelf Reliance website at:

susansakurai.shelfreliance.com

What's For Dinner Tonight?

What shall I cook for dinner?  That is the question that I ask myself every afternoon about 5:00 pm.  If only I had planned ahead.  Let’s see.  What is in the refrigerator?  Hm, not much that is inspiring.  Can you identify with this scenario? 

This is what often happens at my house.  However, now that I have Shelf Reliance Thrive products in my home, it is a lot easier to think up a great menu at the last minute.  Tonight I made a delicious crustless quiche.  I made it crustless on purpose because my husband and I don’t need the extra fat that comes with a crust.  I promise, that was the main reason but my secondary reason was to save time.  I made this quiche almost entirely out of Thrive products.   Here is the recipe.

Crustless Quiche

4  T. Thrive Egg Powder

1/3 C. Instant Milk Powder

½ tsp. Salt

1/8 tsp. Pepper

1 T. Flour

2 C. water

¾ C. Thrive Freeze-dried broccoli reconstituted with ¾ C. hot water and drained

½ C. Thrive Mushrooms

¼ C. Thrive Onions

1/3 to ½ C. Thrive Sausage

1/3 C. Thrive Cheddar Cheese or more if you like

Preheat oven to 350 degrees

1. Spray a pie plate with cooking spray.

2. Place freeze-dried broccoli in a bowl and cover with ¾ C. hot water for 10 minutes.     Drain well and place broccoli in the bottom of the pie plate.

3.  Mix first 5 ingredients above (dry ingredients) well in a mixing bowl.

4.  Place mushrooms, onions and sausage into the bottom of the pie plate along with the broccoli.  (They do not need to be rehydrated.)

5.  Gradually whisk water into the dry ingredient mixture and pour over the top of broccoli, mushrooms, onions and sausage in the pie plate.

6.  Sprinkle the cheese over the top.

7.  Bake at 350 degrees for 35 to 40 minutes until slightly browned on top.   Toothpick stuck into the center should come out clean when done.

8.  Cool slightly then serve.

It turned out great!  I served it with a nice green salad and a heated roll.  My husband said it was delicious.