Here’s a short story about not a lot, but it will nonetheless get us where we’re going today.
In the long-ago days when our sons were playing Little League baseball at Oso, surrounded by a wonderful community of kid-supportive people — parents, grandparents, sisters, brothers and neighbors, too — a fund-raising bake sale seemed like a natural.
So the date was set, we devoted mothers and other like-minded women thereabouts baked and baked and brought, and the good folks of Oso came and bought.
I no longer remember exactly what all went from my own oven to the car and then on to the sale tables, but I’ll never forget that we moms eventually had a chance to snare our fair share of the goodies. And good they were, too.
Among the delights I grabbed were a panful of Kathy Longtin’s hot rolls and one of her peanut butter bars. Heaven, both of them.
Cutting to the chase now, when asked, Kathy kindly took the time and trouble to copy down her pb bar how-to for me. And, I later discovered, she had jotted down a bonus recipe on the back of the card.
It’s for a special type of homemade noodles, and it might come at least within shouting distance of the oldtimer version Gold Bar reader Pat Rhodes remembers so fondly.
Here we go with:
Kathy Longtin’s Grandpa’s noodles
About 2 1/4 cups flour, divided, plus extra for rolling out
1/4 teaspoon salt
1 egg
Water
1-2 cans chicken gumbo or other soup or any meat broth or bouillon, heated until hot
Turn 2 cups of the flour into a mixing bowl and stir in salt, mixing well. Break egg into a measuring cup and add enough cold water to measure 1 cup; beat well and add to the flour mixture, gradually adding another 1/4 cup flour. If necessary, add a little more water as needed to make a dough that’s soft enough to roll out.
On a floured board, roll dough until thin, but not paper thin. Cut into long (not short) noodles and drop into a large saucepan or kettle of boiling water. Let cook for 5 to 7 minutes, until tender, then drain and add to hot soup, meat broth or bouillon.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s comics pages.
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