Noodles in Cream Gravy 3 cups flour 2 tablespoons salt 3 large eggs 1/2 cup milk Mix all ingredients together to form a hard dough. Knead well. Roll out very thin, then flour both sides; cut in half and set 1 half aside. Starting at the edge closest to you, roll the dough up until it is one long thin roll (like a jellyroll). Starting at one end, cut into about 1/4-inch pieces. When you have finished cutting the rows, place in a colander and shake the excess flour from the noodles; you now have long, thin noodles. Repeat with the other half of the dough. Cook the noodles in lightly salted boiling water, until the noodles start rising to the top and roll in the water. The time will depend on the thickness of the noodles. Quickly rinse the noodles under cold running water, drain and place in a bowl. Mix in the Cream Gravy ( recipe below) top with some fried onions, stir and serve. Cream Gravy 2 to 3 tablespoons butter or bacon drippings 1 cup heavy cream Flour, for thickening 1 medium onion, sliced and stir-fried, optional Brown butter or drippings in a skillet. Add the cream and bring to a boil. Add the flour, a little at a time, stirring constantly, until the gravy is thickened to your taste. Salt and pepper. Serve over Noodles,
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