As I awakened this morning the sight out my window was spectacular. Everything covered in a blanket of white greeted my eyes. Mr. Cardinal called good morning from the loctus tree, looking very vibrantly red against the pure white snow. Looks were very deceiving. As I poked my head out the door howling winds told the tale of how really cold it was as it whisked the snow about. Oh why, is it when you are a kid you couldn't wait for days such as this; with snowmen to build and sleds to be rode-winter never seemed to bring enough snow; but as adults all we can say is but one word, 'YUCK'. Well, I say, let the wind howl and the snow fall, for I will be cooking in the kitchen today. So bundle up the kids and send them out to play. Drag that old kettle from way in the back and throw on a pot of homemade chicken and noodles and some honey whole wheat bread. Then, sit back and enjoy this tasty meal that sprang from this blustery day.
OLD FASHIONED SUPPER

HOMEMADE CHICKEN & NOODLES

2 to 3 chicken breasts or your favorite chicken parts
2 to 3 cups flour
3 eggs
3 chicken bouillon cubes
Salt & Pepper to taste
Milk

In a large mixing bowl start out with 2 cups of flour. Add all three eggs saving half of one egg shell. Fill this egg shell with milk three times and add to flour mixture. Add about a teaspoon of salt and half a teaspoon of pepper. Mix all ingredients together until it forms a sticky dough. Then keep adding flour until the dough become very stiff. Divide dough in half and turn out onto a floured board. Roll dough out to a 1/4 inch thickness. Slice into thin ribbons. Lay noodles out on a floured cookie sheet to dry. The drier the noodles the better. In a stock pot bring about a gallon of water to boil, then add chicken breast. Boil until chicken is done. Remove chicken and add bouillon cubes. Bring back to a boil and add the noodles slowly. Debone chicken and dice or shred and add to noodles. Let cook on medium heat for about 2 to 3 hours.
HONEY-WHOLE WHEAT BREAD


2 Packages Dry Yeast
1/4 cup shortening
1 3/4 cup warm water
1/2 cup warm water
1/3 cup Honey
3 cups whole wheat flour
3 to 4 cups all-purpose flour
1 tablespoon salt
Butter-softened

Dissolve yeast in 1/2 cup warm water (105 degrees to 115 degrees) in a large mixing bowl. Stir in honey, salt and shortening, 1 3/4 cup warm water and whole wheat flour. Beat until smooth. Stir in enough of the all-purpose flour to make easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place in a greased bowl then turn greased side up. Cover and let rise in a warm place until double in size, about one hour. Dough is ready when an indentation remains when touched. Punch down dough, divide in half. Flatten each half with hands or rolling pin into rectangle 18 x 9 inches. Fold crosswise into thirds, overlapping the two side. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold ends under. Place loaves seam side down in two greased 9 x 5 x 3 inch loaf pans. Brush lightly with butter. Let rise until double in size, about one hour. Heat oven to 375 degrees. Place loaves on low rack so that tops of pans are in center of oven. Bake until loaves are deep golden brown and sound hollow when tapped, about 40 to 45 minutes. Remove from pans; cool on wire racks. Makes two loaves.

FLEX WITH THE SEASONS-MARCH

Spring has sprung!! The breeze sings softly today. This time of year is my personal favorite with everything coming up fresh from its long winter's nap. The birds awake early to beat the rising sun, only to arouse our sleeping ears with their sweet melodies. Long, dreary, winter days are almost in the past; our minds ponder. The month of March lets us know that winter will not give up without a fight. One day brings howling winds with snow flakes upon her shoulders followed only the next day by bright, brilliant sunshine and sixty degree temperatures. It's a daily adventure just wondering whether we will be treading through mud or crunching upon the crispy, frozen ground. March is an exercise; it is always keeping us on our toes. So, on those days when your toes feel cold, try brewing up a kettle full of broccoli soup. And on those days when the sun shines bright and it's flower gardening you have on your mind, throw this simple recipe of chicken stew in a crock pot and grab your shovel.
CREAM OF BROCCOLI SOUP

5 to 6 cups chicken broth (May use 6 cups water and 3 bouillon cubes for broth)
8 oz. American cheese
2 cups milk
10 oz. package frozen chopped broccoli
3/4 cup chopped onion
1/4 teaspoon salt & pepper
1/4 cup butter
2 tablespoons cornstarch-dilute with a little water

Boil broth, then add onion and broccoli and boil for 10 minutes. Add seasonings and cheese; cook until cheese melts, then add milk and butter. Stir and heat until boiling again. Add cornstarch and return to boil. Simmer until ready to serve.
CHICKEN STEW
3 to 4 chicken breasts
4 to 5 medium potatoes-diced
1 stick celery-diced
2 soup cans of water
1 can Cream of Chicken Soup
4 to 5 carrots-diced
Salt & Pepper-to taste

Flour and brown chicken breast. Mix all other ingredients together in a crock pot. Place chicken breast on top of the mixture. Place crock pot on high and let cook for 3 to 5 hours depending upon crock pot. Vegetables should be tender and stew should have a nice thick base. Great when served with Stove Top Stuffing or any other kind of dressing.
BEST EVER PIZZA CRUST


Step #1 -In a small bowl mix together 1 package of yeast, 1 heaping teaspoon sugar, 1/2 cup of tepid water. (Granny's definition of tepid water is to take a teaspoon full of water and put it up to your chin. If it feels slightly warm that's perfect for yeast. I use this method every time and it has never failed.) Mix well and let rest until yeast has a good foam.

Step #2 -In a separate bowl add 2 cups flour, a few shakes of pepper, 1 teaspoon salt, 1/2 cup water, and 1 teaspoon oil. Add yeast and mix and knead well. You might have to add just a little more flour while mixing. You want a soft dough. Coat lightly with oil and return to bowl and let rise for at least 25 minutes. Dough will almost double in size and feel really airy.

Step #3 -Carefully spread dough into a pizza pan. Dough makes about a 14 inch circle. Dough does not cook well on a cookie sheet. Hint: Do not work the dough too much as it loses a lot of its airy consistency.

Step #4 -Top with your favorite toppings. I use Chef Boyardee pizza sauce (about 1/4 can). Add shredded mozzarella cheese, Hormel pepperoni, and any veggies you might like.