Marinated Veggie by

Marinated Veggies

I’m absolutely in love with this new recipe that was shared with me for marinated veggies! These veggies are perfect for any occasion. Feel free to alter the veggies used, adding in your favorites. The flavors will blend well together for a variety of veggie combinations. Marinated veggies can be served warm or cold, as a side dish or overtop lettuce to turn your salad into a meal. This recipe is perfect for summer parties!

Your Favorite Veggies

What a great way to get in your daily dose of veggies! Mix up a big batch of marinated veggies and you’ll have no problem eating your greens this week. I love to throw in a variety of bell peppers for an extra splash of color, making this dish fun and bright. Slice and chop all of your veggies into bite sized pieces. For more color add in extra bell peppers, or substitute a yellow squash for a zucchini. Pour all of the chopped veggies into a large ziplock bag.

Delicious Dressing

In a small blender or food processor, pour in ½ cup Vegetable Oil and ½ cup Olive Oil. Add in ½ cup White Wine Vinegar and ½ cup Sugar. This is the base for your marinade and will make a sweet vinaigrette type dressing. Then mince 3 cloves of fresh Garlic to season your marinade. I love garlic and tend to add in a little extra if I’m making this for the family. Finally, finish the seasonings with 1 tablespoon Salt, 1 tablespoon Mustard, and 2 tablespoons Tarragon. I like to use stone ground mustard whenever possible, it adds the perfect balance of flavor, but you can use any kind you prefer. Blend these ingredients until well combined.

Perfect for Summer Parties

Pour the marinade over the veggies. Seal the bag tightly and refrigerate overnight. Since this marinade is essentially a salad dressing, you can eat the veggies right away. The flavors, however, will combine and develop after marinating overnight. I’ll occasionally make an extra batch of the dressing to use on salads throughout the week, since it’s delicious on it’s own as well. These veggies are wonderful for summer parties. You can make them up the night before and let them marinate until you’re ready to leave. Perfect for cookouts and potlucks! Have fun mixing up your favorite veggies this summer and enjoy!

Marinated Veggies

2 Bell Peppers

1 lb. Carrots

1 lb. Mushrooms

1 bunch Broccoli

1 bunch Cauliflower

2 Zucchini

5 Stalks Celery

½ cup Vegetable Oil

½ cup Olive Oil

½ cup White Wine Vinegar

½ cup Sugar

3 cloves garlic

1 T. Salt

1 T. Mustard

2 T. Tarragon


Slice and chop all veggies to bite sized pieces and combine in a large ziplock bag. In a small blender or food processor combine both Oils, Vinegar, and Sugar. Add in Garlic, Salt, Mustard, and Tarragon for seasoning. Blend until fully combined. Pour the marinade over the veggies and let sit overnight, sealed, in the refrigerator. Enjoy your veggies!

Marinated Veggies by
This delicious dressing will have you coming back for more!
Mushroom Chicken Overview

Mushroom Chicken

This simple mushroom chicken is a great dinner recipe to make on a busy night. The entire dish can be quickly put together in minutes, then simply let it cook. The gravy becomes a rich sauce, creating a moist and creamy dish that is completely effortless. Mushrooms and a wonderful touch of rich, hearty flavor and bring this dish to the next level.

Hearty Gravy and Fresh Mushrooms

Mushroom Chicken Step 1
Layer fresh sliced mushrooms over chicken.

Lay the Chicken Breasts out across the bottom of a casserole dish. Sprinkle 1 cup fresh, sliced Mushrooms on top. In a medium sized mixing bowl, combine 2 cups Beef Gravy and 1/4 cup Beef Stock to make the gravy thin. I use a Homemade Gravy, but in a pinch you can substitute pre-made gravy. Add in ¼ cup Sherry and stir the sauce all together. Pour the sauce over the chicken and mushrooms. As it bakes, the chicken will absorb the rich, hearty flavors from the mushrooms and gravy. Bake uncovered at 375 degrees for 35 – 45 minutes. Let the sauce stand to thicken for about 5 minutes before serving.

Mushroom Chicken Step 2
Pour gravy over-top the casserole.

You can always, prepare the sauce ahead of time and mix with the chicken breasts in a plastic freezer bag. Freeze the mixture until ready and dump in the crockpot in the morning before work. Add in fresh, sliced mushrooms and an extra ¼ cup of water. Cook on low heat for 6 – 8 hours. The sauce should be thick and creamy. Preparing it this way, the sauce will act like a marinade, infusing the chicken with even more flavor.

Mushroom Chicken Close Up
Enjoy your delicious meal!

Mushroom Chicken

4 Chicken Breasts, boneless and skinless

1 cup Fresh Mushrooms, sliced

2 cups Thick Beef Gravy

1/4 cup Beef Stock

¼ cup Sherry

Spread Chicken breasts in a deep casserole dish. Sprinkle fresh mushrooms over top of the chicken. In a medium bowl, combine Gravy, Stock, and Sherry to make a sauce. Pour the sauce over the chicken and mushrooms. Bake uncovered at 375 degrees for 35 – 45 minutes.


Chicken Soup Casserole

Chicken Soup Casserole

Nothing compares to Homemade Chicken Noodle Soup. But it takes so long to make, I usually end up making a really huge batch. This chicken soup casserole is a great way to re-purpose any leftover Chicken Soup. You can make the filling ahead of time and freeze it for a quick dinner on busy nights. My husband asks for this dinner so often now, I find myself making a pot of Stock just to whip up a quick version of this recipe. This recipe will also work well with a Cream of Chicken Soup to substitute the Homemade Chicken Noodle.

Healthy and Delicious

Start with 2 ½ cups Homemade Chicken Noodle Soup or Cream of Chicken Soup. If you are using a chicken noodle soup with a store bought broth instead of a Homemade Stock add in 1/3 cup Flour to thicken it. Now we will bulk up the filling by adding in our extra meat and veggies. Chop 1 cup Cooked Chicken to mix in. Add in ½ cup sliced Carrots and ½ cup sliced Celery. I always recommend using fresh produce, but this recipe works just as well with frozen if you are in a pinch. Next mix 1 cup Peas and 1 cup Corn into your soup. It should be very thick now and full of delicious veggies. Pour ½ cup Milk into the mixture and stir everything together.

Pour this filling into a casserole dish and bake in the oven at 350 degrees for 15 minutes while you prepare the topping. In a medium mixing bowl, mix together 1 cup Flour, ½ teaspoon Baking Powder, and ¼ teaspoon Salt. Crumble in 1/8 cup Butter. Then add the seasonings, ½ teaspoon Rosemary, 1 teaspoon Oregano, 1 teaspoon Basil, ½ teaspoon Thyme. Mix all of this together, so the seasonings are spread evenly through your topping. Then add 1 beaten Egg and ½ cup Milk. Mix these in to make a thick batter.

Take the casserole dish out of the oven and pour the batter gently over the filling. Don’t get too much in one spot. The batter will expand as it bakes, so it’s ok if the topping doesn’t touch all across the casserole. As long as there’s not too much in one spot it should come together. Bake at 350 degrees for 30 – 40 minutes or until the top is golden brown. Enjoy!

Chicken Soup Casserole

2 ½ cups Homemade Chicken Noodle Soup

1 cup Cooked Chicken

½ cup Carrots

½ cup Celery

1 cup Peas

1 cup Corn

½ cup Milk

1 cup Flour

½ teaspoon Baking Powder

¼ teaspoon Salt

1/8 cup Butter

½ teaspoon Rosemary

1 teaspoon Oregano

1 teaspoon Basil

½ teaspoon Thyme

1 Egg

½ cup Milk

In a large bowl, combine Chicken Noodle Soup, chopped Cooked Chicken, sliced Carrots and Celery, as well as Peas and Corn. Add in ½ cup Milk and mix well. Pour filling into a large casserole dish and bake at 350 degrees for 15 minutes. Meanwhile, in a medium mixing bowl, combine 1 cup Flour with Baking Powder, Salt, and crumbled Butter. Mix in the seasonings, Rosemary, Oregano, Basil, and Thyme. Add in 1 beaten Egg and ½ cup Milk to create a thick batter. Take the casserole out of the oven and gently pour the batter over top of the filling, spreading evenly throughout the casserole. Bake at 350 degrees for 30 – 40 minutes or until the top is golden brown.

Homemade Stock

Homemade Stock

I hate letting food go to waste! To me nothing is worse. So I am constantly on the lookout for ways to re-purpose leftovers and make use of those extra bits of food that normally get tossed out. Learning to make my own homemade stock was exactly what I needed. Stock is flavored by scraps of veggies and meat that you would normally just throw away.

As it slowly simmers on the stove, flavor and nutrients are extracted from these bits into a delicious soup base. A soup made from homemade stock tastes amazing! Because it is flavored with nutrients from real food, not artificial flavors and ingredients, it is healthier too. You can make a stock from veggies only or you can add in bones, fat, drippings, or meat of your choice for added flavor. This Homemade Stock can be used in any recipes that call for stock or broth and will really add flavor to your dishes.

Dinner Out of Nothing

To me the most magical part of making stock is that you end up with a whole extra meal out of almost nothing. To get ready to make your stock, save the peels and ends of your vegetables as you cook throughout the week. Carrot and potato peels, onion skins, and celery stalks make the perfect base. I regularly have pepper cores, garlic peels, tomato tops, and zucchini ends in the mix as well. Store all of your scraps in a container in the freezer until you are ready to make your stock.

This is a perfect recipe to use if you prep meals for the week. You can use all the scraps from your food prep that day and have a nice soup ready for dinner. I usually wait until I have enough scraps to fill 3/4ths of my stock pot. When you have enough, place all of your veggie scraps in the stock pot.

If you are making a meat flavored stock, add in the bones, drippings, meat or fat that you will use as well. I usually make a chicken stock with the leftovers from a whole chicken. This is perfect if you like having rotisserie chickens for dinner. The leftover turkey bones and scraps from Thanksgiving make a wonderful stock! You can use beef bones instead, but don’t mix beef and chicken in the same batch.

Adding the Spices

Once your have your meat and veggie scraps in the pot, fill the pot with just enough water to cover everything. You may have to push the scraps down to see where you’re at, as some may float. Now you’re ready to add in the seasonings. For a full stock pot add in 1 teaspoon Tarragon, 2 teaspoons Oregano, 2 teaspoons Basil, 2 teaspoons Thyme, 1 tablespoon ground Black Pepper, 1 tablespoon Whole Peppercorns, 1 tablespoon Whole Allspice, 2 Bay Leaves, and 1 clove crushed Garlic. Bring the liquid up to boiling, then reduce to a simmer. Stir the stock occasionally as it simmers and do not let it cook at a full boil. If your stock cooks at a full boil instead of a simmer, it may develop a bitter taste.

For an all Veggie Stock simmer the ingredients for 4 – 5 hours, for Chicken or Turkey Stock, 5 – 7 and for Beef Stock, 6 – 8 hours. Remember to leave your stock uncovered the entire time it’s cooking, you want it to reduce. Test the stock as it nears the end of its cooking time, it is done when the liquid is flavorful, not watery but it should not be bitter. If it starts to taste a little bitter, take it off the heat.

When it is finished, your stock should have reduced by about half. Set up a strainer over a large pot or container big enough to hold the liquid. You may want to lay cheesecloth in the strainer to sift out some of the smaller pieces. Strain the liquid slowly into the new container. You can clean out the stock pot and repeat this process to filter out more pieces if you wish. The remaining bits of food can be thrown out once they are cooled. Use this delicious Homemade Stock for soups and recipes. Enjoy!

Homemade Stock

(Bones, Fat, Drippings, and/or Meat) Optional

Veggie Scraps

Water to Cover

1 teaspoon Tarragon

2 teaspoons Oregano

2 teaspoons Basil

2 teaspoons Thyme

1 tablespoon Black Pepper

1 tablespoon Whole Peppercorns

1 tablespoon Whole Allspice

2 Bay Leaves

1 Garlic clove, crushed

Combine all ingredients into a stock pot and simmer, uncovered, on low heat. All Vegetable Stock simmers 4 – 5 hours, Chicken or Turkey Stock 5 – 7 hours, and Beef Stock 6 – 8 hours. Strain the liquid into another large pot or container and use for soup or cooking.

Cream Cheese Candies

Cream Cheese Candies

These delicious cream cheese candies are an enticing treat. Perfect for parties and gatherings. These candies are similar to the small butter mints used for weddings and parties, but they are much creamier and can be made in a variety of flavors. For parties I will make several batches of these in different flavors, but it’s fun to whip up a half batch for around the house whenever I have leftover cream cheese.

Choose Your Flavor

These candies can be made in any flavor you like. My husband loves the classic mint flavor, but I like to make a few with raspberry or orange flavoring for a fun variety. Start by creaming together 2 tablespoons Butter and 4 ounces Cream Cheese. Add in your chosen flavoring and mix well. If you are using a Flavoring Extract only add 1 teaspoon to start and adjust for flavor. These candies can also be flavored with syrup, but for Syrup Flavoring start with 1 tablespoon and adjust. This Raspberry Sauce makes a perfect flavoring, and colors the candies as well!

Next mix in 4 cups of sifted Powdered Sugar, a little at a time. This will turn the mixture thick, like a creamy dough. You want the mixture to be soft enough to shape, but firm enough that it is no longer ‘sticky.’ If using Syrup to flavor, you will have to add in about 1 cup more powdered sugar to make up for the extra liquid. When the soft dough is firm enough to hold shape without being sticky, roll the dough into individual balls and place onto waxed paper. The pieces should be bite sized and spread just a little bit away from each other. Press each one gently with a fork to create a disc shape. The fork will also leave a pretty design on top. Let this dry for about 15 minutes or refrigerate on trays, until they hold shape.

Cream Cheese Candies

2 tablespoons Butter

4 oz Cream Cheese

1 teaspoon Flavoring Extract

OR 1 tablespoon Flavoring Syrup

4 cups Powdered Sugar (Extra to adjust consistency)

Mix together Butter and Cream Cheese, then add in either 1 teaspoon Flavoring Extract or 1 tablespoon Flavored Syrup. Mix in 4 cups of sifted Powdered Sugar, a little at a time until you get a dough that is soft, but firm and not sticky. If using Syrup Flavoring, add in more Powdered Sugar until your dough is the proper consistency. Roll dough into individual balls on waxed paper. Press each down with a fork to form a disc and let dry or refrigerate on baking sheets about 15 minutes until the candies are dry and hold shape.

Herb Dumplings

Herb Dumplings

Nothing says comforting, home cooked food like a warm bowl of dumplings. These delicious herb dumplings are so easy to make, you can throw them together in minutes. This twist on regular dumplings has herbs baked in for extra flavor. By mixing the herbs right in with the dough you get a fresh, one of a kind taste.

Ultimate Comfort Food

I can’t wait to sit down and cozy up with a bowl of these dumplings. The warm, rich broth and soft, flavorful dumplings are great as a side. Mix in cooked chicken or pour over chicken breast slices to make it a meal. The texture of these dumplings is so soft and light, yet as a meal they are very filling.

In a medium sized pot on the stove, start heating 6 cups Chicken Broth to a boil. While the broth is heating, measure 2 cups Flour into a medium mixing bowl. To flavor the dumplings add in ¼ teaspoon Salt, ¼ teaspoon Pepper, ½ teaspoon Tarragon, 1 teaspoon Oregano, and 1 teaspoon Basil. Then mix in ½ teaspoon Baking Powder, to make the dumpling light and fluffy. Stir all your dry ingredients together, then add 1/8 cup cold Butter. Break the butter with your hands into pieces in the flour, about the size of peas. Pour in ¾ cup Milk and mix until just combined.

On a lightly floured surface, roll out the dough to about an eighth inch thick. Flour each side and flip over occasionally as you roll the dough, so it doesn’t stick. Then, with a knife, pizza roller, or pasta cutter, cut dough into squares. Once the Chicken Broth is boiling, drop the dumpling squares in, stirring frequently. Cook for about 10 – 15 minutes.

Herb Dumplings

2 cups Flour

¼ teaspoon Salt

¼ teaspoon Pepper

½ teaspoon Tarragon

1 teaspoon Oregano

1 teaspoon Basil

½ teaspoon Baking Powder

1/8 cup Butter

¾ cup Milk

6 cups Chicken Broth


Combine all dry ingredients into a medium bowl and cut butter into the flour mixture, by breaking it into pea-sized bits with your hands. Add in ¾ cup Milk, mixing until just combined. On a clean, floured surface, roll out dough and cut into small squares. Drop squares into 6 cups boiling Chicken Broth and cook for 10 – 15 minutes.

Raspberry Sauce

Raspberry Sauce

I love springtime. Bright flowers, warm weather, and fresh berries are just some of the wonderful things this season brings. Fresh berries are wonderful. They are sweet and tangy, make a delicious snack, and flavor almost any dessert wonderfully. Not to mention they are packed with vitamins and antioxidants, which make them wonderful for you as well. Unfortunately, berries can be expensive, especially if they are not in season. So I like to make the best use of my berries when they are in season and try to extend the time I have with these little fruits throughout the year. So with that in mind I’d like to share my recipe for homemade Raspberry Sauce. Not only is this so much more delicious and better for you than any store bought sauce, but you can make it with fresh or frozen raspberries.

Raspberries Year Round

Fresh raspberries don’t last long, so if I’m not going to use them right away, I will freeze them to make this sauce later. It adds the wonderful taste of fresh raspberries to almost anything. Mix it in shakes or smoothies, drizzle it over ice cream or cheesecake, add it to yogurt or applesauce, the possibilities are endless.

First get 1/3 cup Water in a small pan on the stovetop. Dissolve in 1/3 cup Sugar and turn on low heat. Add in 1 tablespoon Cornstarch, then add in 6 oz of fresh or frozen Raspberries to your syrup. Mix well and keep heat low as the berries slowly start to cook. The berries will break up and the juice from them will create the sauce. Let this mixture simmer for about 15 minutes, or until it starts to thicken. To check if it is done, taste a small amount of the syrup, if it has a ‘powdery’ taste from the corn syrup, let it simmer a few minutes more.

When the mixture is thickened remove from heat and prepare your jar to store the sauce. Set a clean mason jar on the counter, with a funnel in the top to avoid spills. Place a small wire mesh strainer in the top of the funnel. Pour the sauce into the strainer, a little at a time and stir with a spoon to help the mixture through. A cheese cloth can also be used in place of a wire strainer, just squeeze to push the jelly through the holes in the cloth. You should be left with a small amount of seeds and pulp to discard and a beautiful, delicious Raspberry Sauce to enjoy.

Raspberry Sauce

6oz Raspberries

1/3 cup Sugar

1/3 cup Water

1 tablespoon Cornstarch

Dissolve Sugar and Cornstarch into Water to form a syrup. Mix in Raspberries and simmer over low heat, about 15 minutes, until the mixture thickens. Strain through a wire mesh strainer to filter out seeds and pulp.

Mushroom Onion Soup

Mushroom Onion Soup

This recipe was discovered by accident one day when I was learning how to make French Onion Soup. I had run out of beef bullion and decided to substitute a Chicken Stock instead. After trying the soup I was reminded of Miso Soup and added in sautéed mushrooms to make a simple version. This mushroom onion soup is incredibly easy to make and is a delicious lunch or companion to dinner.

Simple, Elegant, Delicious

This soup can be a simple meal or an elegant side, just depending on what you pair it with. When serving this as a main course, I double the amount of onions and mushrooms, then add them over-top baked potatoes with some sour cream.

Sauté 2 sliced Onions in a skillet with 1 tablespoon Oil, until they turn clear.  Add in 2 cups sliced Mushrooms and sauté until the onions are caramel in color. In a medium pot, bring 6 cups of Chicken Stock to a boil, then add in the cooked onions and mushrooms. Reduce heat and let simmer 15 minutes. Serve with noodles for a simple Asian inspired meal.

Mushroom Onion Soup

1 tablespoon Oil

2 Onions, sliced

2 cups Mushrooms, sliced

6 cups Chicken Stock

Sauté Onions and Mushrooms with Oil in a skillet. Add to boiling Chicken Stock and reduce to a simmer. Let cook about 15 minutes and serve.

Spinach Mushroom Alfredo

Spinach Mushroom Alfredo

This dinner looks and tastes like it was ordered from a fancy Italian restaurant. Your family and friends would be shocked to know it only took a few ingredients to prepare and was done is less than 30 minutes! Looking to get more vitamins in your diet? Don’t hide veggies in your food; fall in love with them using this delicious twist on Fettuccine Alfredo. Both spinach and mushrooms are high in potassium, which helps reduce your blood pressure. Spinach Mushroom Alfredo is sure to be a family favorite.

Rich Flavors and Colors

This elegant take on a simple dinner will be the star of the show at your next dinner party! The rich taste that comes from sautéing the onions and mushrooms together, combined with the vibrant colors of the fresh spinach will leave you craving this dinner again and again. To make the most stunning version of this recipe, you can make a Homemade Alfredo Sauce to use with it. This delicious sauce can be made in the time it takes to sauté your vegetables.

This recipe comes together very quickly, so go ahead and cook your noodles while you prepare the vegetables and sauce. To start sauté 1 chopped onion in 1 tablespoon of oil. When the onion is just starting to turn clear, add in 2 cups of sliced mushrooms. I use regular white mushrooms for this, but you can easily change it up with your favorite variety. Cook the onions and mushrooms together, in the skillet until the onions start to turn a nice caramel, brown color. Then add in 3 cups of Fresh Spinach. You may want to add the spinach in a little at a time. Stirring it in with the onions and mushrooms will make the spinach start to wilt, and it will take up less space in the skillet.

When the spinach is wilted, turn off the heat and pour your Alfredo Sauce over the vegetables to better combine the flavors. You can use a store bought can of Alfredo, but nothing can beat this recipe for Homemade Alfredo Sauce. Toss the sauce and veggie mixture over cooked and drained noodles. Serve with slices of French Bread and Parmesan cheese for an elegant, healthy dinner.

Spinach Mushroom Alfredo

1 tablespoon Oil

1 Onion, chopped

2 cups Mushrooms, sliced

3 cups Fresh Spinach

Alfredo Sauce

Cooked Noodles

Sauté Onions in a skillet with Oil. Add in Mushrooms when the onions turn clear. Once the onions start to caramelize mix in Fresh Spinach, just until wilted. Turn off the heat and pour Alfredo Sauce over the vegetables. Toss the sauce and veggies in with cooked and drained Noodles. Serve immediately for a quick and impressive dinner.

Egg Noodles

Egg Noodles

When I think back to holidays as a child, there are certain traditions that stand out above the rest. These things made our holiday gatherings special and unique. Thanksgiving, in my family includes turkey as more of a side dish. The real reason for having turkey on thanksgiving is to use the broth and drippings to flavor Grandma Walker’s Egg Noodles. Egg noodles were the main dish in our family’s Thanksgiving. When the whole family got together, there would be a table full of egg noodles drying. My cousins and I would take turns stirring the pots of noodles, cooking and thickening them on the stove. Sometimes all four burners would have pots filled with egg noodles! To this day I always make some for my family at Thanksgiving, but they are also a favorite of ours year round.

The Family Tradition

The recipe for egg noodles is actually very simple. It’s the process of making them that is special. With a few simple ingredients, you can have a delicious homemade meal for your family. Egg noodles can be cooked on their own in any flavor broth, or used in a recipe like Homemade Chicken Noodle Soup.

To make the egg noodles, start with the beaten eggs. When I would ask grandma how many eggs to use she would say, “well, it depends on how many noodles you want to make.” This recipe can easily be adjusted up or down depending on the size of your family, but I recommend starting with 4 Eggs. Beat them together, then add 1 teaspoon Salt and 1 cup Flour. Mix this together, then slowly start adding 1 additional cup Flour, a little at a time until you cannot mix more in with a fork. Spread the remaining flour out on a clean surface and turn the dough onto it. Work more of the remaining flour into the dough with your hands, then roll out the dough until it is very thin, turning and flouring it occasionally so it doesn’t stick.

Drying and Cutting

Let the dough dry for about a half hour. Sprinkle more flour on top of the dough and roll it up lightly into a log, like a jelly roll. Make sure you add enough extra flour when rolling so the noodles don’t stick together when cut. Cut the dough roll into thin slices to make little pinwheels. Once your pinwheels are all sliced, toss them up a little and run your fingers through to separate them. Some pinwheels might stick together and have to be unrolled by hand. When all the spirals are unwound, spread them out across the surface to dry.

Let dry about an hour, then transfer to a pot with 4 cups boiling stock or broth. Reduce to a simmer and cook the noodles about 15 minutes until the broth is thickened into a sauce. If you would like to save your noodles for later, freeze them after the drying process, but before cooking. Then when ready, simply drop the frozen noodles into boiling stock to cook.

Grandma Walker’s Egg Noodles

4 Eggs

1 teaspoon Salt

2 cups Flour

6 cups Stock or Broth


Mix beaten Eggs, Salt, and Flour together. Roll out dough on a heavily floured surface. Let dry 30 minutes. Roll dough up into a log and cut into thin slices. Unroll spirals of dough and let dry 1 hour. Boil 4 cups Stock or Broth and add in noodles. Reduce to a simmer and cook about 15 minutes, until broth has thickened into a sauce.