Ingredients

• 2 cups flour
• 1 Tsp salt
• 1/2 Tsp pepper
• 1/2 cup water

Directions

• Mix ingredients together until mixture is smooth.  It should be the consistency of pudding and should stay in the spoon when you take a spoonful.  If the mixture is too runny, add more flour, if it's too dry, add more water.
• Bring a large pot of water to boil (about 2 quarts at least).  
• Using a teaspoon, drop spoonful's of the mixture into the boiling water until all the mixture has been used.  
• Continue to boil dumplings for 5 minutes longer, making sure to push them down into the water.
• Drain well when finished.

Note  
We serve these with our Chicken Paprikash recipe that you can find listed under Chicken or Main Dishes.

Ingredients

• 1 Package Egg Noodles, Cooked and Drained
• 1 can (7oz) Tuna, white albacore in water
• 1 cup mushrooms, sliced
• 1/2 cup onion, diced
• 1/2 cup frozen peas
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 4 slices of cheese (any kind) or 1/2 cup shredded cheddar Cheese
• 1 cup milk
• 1 Tsp salt
• 1 Tsp Pepper
• 1 Tsp Old Bay Seasoning
• Cracker Crumb topping ( crushed crackers mixed with 1 Tbsp melted butter and a dash of old bay seasoning)

Directions

• After cooking noodles, place them in a buttered casserole dish while you prepare the sauce.
• In the same sauce pan you cooked the noodles, melt 1 Tsp butter and lightly saute the onions and mushrooms until the onions are just starting to become translucent. Add salt, pepper and Old Bay seasoning and let saute with the spices for 30 seconds.
• Add soups and milk.  Slowly bring to a simmer.  
• Mix in cheese and stir until cheese is well blended into the mixture.
• Add frozen peas and pour over the noodles, folding the mixture into the noodles until all noodles are covered.
• Top with Cracker Crumb Topping and bake at 375 degrees for 25 minutes.

Pasta Dough - Whole Wheat
This homemade pasta is a bit healthier than your average store bought version and it has an amazing taste and texture.  

Prep Time:
1 1/2 hours
Cook Time:
3 minutes
Servings:
4 pounds of pasta
Submitted by:
Jacqui



Ingredients
2 cups semolina flour
1 3/4 cup whole wheat flour
1/4 cup all-purpose flour
3 eggs
1/2 teaspoon salt
1 1/2 tbsp extra virgin olive oil
3/4 cup cold water

Directions
1. Combine the semolina flour, all purpose, wheat flour and salt in a large bowl.  Using a fork, mix these ingredients together, then using a sifter, sift into another bowl.  Set aside.

2. In a separate bowl, combine the eggs, olive oil and water with a whisk until blended well.

3. Pour liquid ingredients into your mixer bowl and attach the flat beater.  Add half the flour mixture, turn to speed 2 and mix for 20 seconds.  Add the rest of the sifted flour mixture and mix and additional 20 seconds.

4. Exchange flat beater for dough hook.  Turn to speed 2 and knead for 3 minutes until a dough ball is formed.

5. Remove dough from bowl and hand-knead for 2 - 3 minutes until it reaches the correct consistency. (see notes below on consistency.)

6. Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour.  Remove from refrigerator and unwrap.  Set dough on plastic wrap and cover with a glass bowl to rest for 15 minutes. (Step 6 is very important.  Do not short cut this step.)

7. Cut sections off of dough ball to work with, leaving the bulk of the dough under the bowl to prevent it from drying out too much.  Run dough sections through your pasta machine according to machine instructions.
Notes
Good pasta dough should be elastic and pliable, but FIRM (not soft like bread dough).  It should not stick to your fingers or fall apart.  To test for the correct consistency, pinch a small amount of dough together after kneading for 2 - 3 minutes.  If the dough stays together without sticking to your finger or falling apart, it should work well.  If too soft, add more flour by dusting the top of the dough and kneading more.  If too dry, wet your hands and knead more.

You can easily alter this recipe type by changing the all-purpose flour and wheat flour amounts and types but do NOT change the semolina.  Semolina flour is the secret to amazing pasta, without it, your pasta will be pasty or hard and bleh.

Once I run my dough through the cutter, I dust the pasta with flour and toss into serving size zip lock bags that I immediately pop into the freezer.  The small amount of moisture in the dough will freeze quickly and store well for up to two months without drying out too much.  Don't leave fresh pasta in the freezer for too long though.  

Thomas Jefferson's Macaroni and Cheese

"We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness."

One thing that makes all American's happy is comfort food and this is the epitome of comfort food and this recipe comes from the happiness man himself, Thomas Jefferson (with help from Chef John at FoodWishes.com  
Prep Time:
10 minutes
Cook Time:
45 Minutes
Servings:
6
Submitted by:
Thomas Jefferson


Ingredients:
1 lb elbow macaroni
3-4 cups of grated sharp Cheddar cheese, or whatever
1/4 cup butter
1/4 cup flour
1/4 tsp dried thyme
1/4 tsp cayenne
1/8 tsp white pepper
1/4 tsp Worcestershire sauce
1 tsp salt
pinch of nutmeg
1 tsp Dijon mustard
3 cups milk
1/2 cup Panko breadcrumbs plus 1 tbsp butter

Directions
1. Preheat oven to 400 degrees F (200 degrees C).

2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

3. Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

4. Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. 

5. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

6. Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.