Rustic Sourdough Noodles

Rustic Sourdough Noodles


1 cup sourdough starter
3 cups whole-grain flour
6 egg yolks


Pour the sourdough starter into a mixing bowl. Add the flour and yolks to the starter.
Mix thoroughly until the mixture forms a ball.  (This takes a lot of mixing.  I kneaded it until it was a smooth ball.  Don’t add extra wet ingredients, it needs to be dry to make noodles.)
Let sit for 8 hours or overnight.
Place ball on counter and roll it out very, very thin. (I used my pasta machine).  Trim the edges to make a rectangle.
Slice the noodles in whatever shapes you please.

Leave on the counter to dry or boil immediately to serve with dinner.

adapted from:


Chicken Tortilla Crockpot Soup

1 pound shredded, cooked chicken

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

(for water and chicken broth, I used the water that I  boiled the chicken in.  Put in fridge overnight and then scraped the fat off the top before I used it)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package of frozen corn

1 (15 ounce) can black beans-rinsed

1 tablespoon chopped cilantro

7 corn tortillas

vegetable oil (I use coconut oil)


Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into a slow cooker.  Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper and bay leaf.  Stir in corn, beans, and cilantro.  Cover, and cook on Low for 6-8 hours or on high setting for 3 – 4 hours.

Preheat oven to 400 degrees F.  Lightly brush both sides of tortillas with oil.  Cut tortillas into strips, then spread on a baking sheet.  Bake in preheated oven until crisp, about 10 to 15 minutes.  To serve, sprinkle tortilla strips over soup.  (I added to the top of a bowl of soup,  shredded cheese, avocado, squeeze of lime and sour cream)

adapted from :

3 Ingredient Elderberry Syrup

I take one teaspoon of this syrup a day in the fall and winter.  I believe that it helps to ward off colds and flu.

Makes about 6-8 small bottles of elderberry syrup
1/2 – 3/4 cup organic, dried elderberries
3 cups filtered water
3/4 – 1 cup raw, local, unfiltered honey

Place dried elderberries (or 1 cup fresh, ripe elderberries if you have them locally) and filtered water in a medium saucepan. Bring to a boil, reduce heat, and simmer on medium-low for 30 minutes. Mash the elderberries to release any remaining juice. Strain the mixture into a glass bowl using a cheesecloth. When the liquid has come to room temperature, gently stir in the raw honey and mix thoroughly.
Store and label in small, 8 or 12 ounce glass, amber bottles.

Suggested Dosage
A single teaspoon once or twice a day is sufficient as a preventative measure. If illness strikes, use more as necessary, with up to 3 teaspoons, 4x per day as used in the randomized study described above. For young children who cannot have raw honey yet, half the maximum dosage is recommended and either dilute the syrup with hot water or heat on the stove before administering. Good on pancakes also!

from this website:

Parmesan Baked Pork Chops

4 boneless pork chops

1 Tablespoon olive oil

1 Cup parmesan cheese

1 Cup Italian bread crumbs

1 teaspoon pepper

1 teaspoon garlic powder

On a plate combine the last 4 ingredients.  Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture.  Press the mixture over the pork chops to make sure they are well covered in it.  Line a pan with tin foil and spray with cooking spray.  Place the pork chops on the pan and bake uncovered at 350 degrees for 40 – 45 minutes.

Works best if you flip 1/2 way through, or bake on a rack in the pan, so both sides are crispy.

Source Janet’s Appalachian Kitchen

Chicken A La King

This is a family favorite.  It came from an old paperback Better Homes and Gardens Cookbook.  I am now getting requests from grandkids for this.

In saucepan, melt 1/4 cup butter, blend in 1/3 cup all-purpose flour and 1/2 teaspoon salt.  Add 1 cup chicken broth and 1 cup milk all at once.  Cook, stir constantly, till sauce is thick and bubbly.  Add 2 cups diced cooked chicken, one 3 ounce can sliced mushrooms, drained, and 1/4 cup chopped canned pimiento.  Heat through.  Serve over rice.  Makes 5 servings.

from: Better Homes and Gardens “New Cookbook” published March 1976

Oven Fried Chicken

Oven Fried Chicken

1 tablespoon butter

2/3 cup Bisquick

1  1/2 teaspoon paprika

1  1/4 teaspoon salt

1/4 teaspoon pepper

2  1/2 – 3  1/2 pound chicken, cut up

Melt butter in rectangle pan in oven

Mix baking mix, paprika, salt and pepper

Coat chicken and place skin side down in pan.

Bake 35 minutes at 425 degrees.

Turn chicken and bake 15 minutes or until done.

6 servings

Buttermilk Pie

Buttermilk Pie

3 eggs

2 cups of sugar

3 tablespoons flour

1 cup buttermilk

1 stick butter, melted

1 teaspoon vanilla

Dash nutmeg

Uncooked pie crust

Beat eggs.  Add sugar and beat well.  Add flour and beat.  Add buttermilk and stir.  Add butter, vanilla and nutmeg.  Mix well.  Pour into uncooked pie crust and bake in preheated 350 degree oven for 15 minutes: reduce heat to 300 and cook for about 45 minutes until golden brown.