Chicken Noodle Soup

Chicken Noodle Soup

Chicken breast half w/skin (about 3/4 pound)
1/4 cup finely chopped shallots or onions
4 cups water
10 1/2-oz. can condensed chicken broth, reconstituted OR 2 1/2 cups ready to serve
1/2 cup finely diced celery
1 1/4 teaspoon salt
1/8 teaspoon marjoram
1/8 teaspoon thyme
pinch of black pepper
3 oz. medium-width egg noodles

Place chicken skin side down in preheated 3-quart saucepan/ Brown over medium heat long enough to render out some chicken fat (about 5 minutes).
Remove chicken. Reduce heat to low. Add shallots or onion and stir briefly (1 to 2  minutes) DO NOT BROWN. Return chicken to pan and add remaining ingredients EXCEPT noodles. Bring to a boil. Reduce heat to low simmer and cook 30 minutes or until chicken is tender. Remove chicken. Cool. Discard bones and skin. Dice chicken and return meat to pan. (Soup can be refrigerated for future use at this point). Just before serving, return soup to boil. Add noodles and cook for required time (about 8 minutes). Yield about 6 1/2 cups.

My Mother-in-laws Cornbread dressing

JULIA’S CORNBREAD DRESSING

8 cups Day old cornbread/biscuits/bread crumbled

1.5 cups Celery, chopped

1 cup Onion, Chopped

2 quarts Chicken broth

1 -3 T  Sage, according to your taste preference

Salt/Pepper  To taste

Combine all ingredients in a large bowl.  Add chicken broth to desired consistency.  If baking in a pan add a bit more broth.  For stuffing the bird use less broth.Bake at 400 F for ~30 minutes or until set

My Mother-in-laws Mac n' cheese

Julia L. McAuley’s Macaroni and Cheese

1 cup dry macaroni noodles (cook according to package directions)

1 cup liquid from cooking noodles

1 cup canned milk (whole evaporated)

1 egg

8 oz. extra sharp cheese, grated

Mix together and pour into a greased casserole dish.  Bake at 400 F ~30 minutes.Bake in center of oven until only center remains a little “jiggly”.  It will set up similar to a baked custard.