Homemade Noodles

Sift together in a bowl: 1 c flour & 1/2 tsp salt
Make a well in center of flour and add: 1 egg, slightly beaten
While blending ingredients, add gradually: 3 T milk

• Dough should be stiff. Turn dough out onto a lightly floured surface. Shape into a ball and knead. Cover and let rest 5 minutes.

• Roll dough on lightly floured surface 1/8" thick. If dough sticks, loosen from surface with knife or spatula; sprinkle flour underneath. Turn dough over and roll until paper thin. Allow dough to partially dry (about 1 hour).

• Cut dough into lengthwise strips, 2 1/2" wide, and stack on top of each other. (Separate layers with flour.) Slice into short strips 1/16 to 1/18" wide. Separate noodles and allow to dry thoroughly. (Noodles can be stored in a tightly covered container.)

• Boil till noodles are tender (about 6-10 minutes).

(You can make ahead and freeze until you need them. Just let them set out for a couple of hours to thaw.)

Skillet Chicken Parmesan

6 T grated Parmesan cheese

1 1/2 c spaghetti Sauce

6 small b/s chicken breasts halves (about 1 1/2 lbs)

1 1/2 c (6 oz) shredded mozzarella cheese

1. Stir 4 T Parmesan cheese into pasta sauce.

2. Heat medium skillet to medium-high heat for 1 minute and add a little oil. When oil is hot, add chicken and cook 10 minutes or until browned. Drain.

3. Pour pasta sauce over chicken; turn chicken to coat both sides with sauce. Cover and cook over medium heat 10 minutes or until chicken is no longer pink.

4. Top with mozzarella cheese and remaining Parmesan cheese. Let stand 5 minutes or until cheese is melted.

Ranch Style Chicken

3-4 b/s chicken breasts, cooked & cut up

white corn tostito chips

1/2 an onion finely chopped

1 can Cream of Chicken Soup

1 can Cream of Celery Soup

1 can Cheddar Cheese Soup

1 can Rotel

Preheat oven to 350°F. Mix last 4 ingredients together.

Layer in 9x13 dish:

chips, chicken, onion, combined soups, chips. Bake for 25-30 minutes.