Chicken and Noodles over Mashed Potatoes

If you want a good comfort meal that's cheap--LOOK NO FURTHER!!  This is a delicious recipe that I make every winter!

This is seriously the easiest recipe on the planet--and I always feel so silly giving the recipe out to people...but ...here it is:

Ingredients:

• 1- Rotisserie Chicken (TRADITIONAL--don't get a crazy bbq one or something)
• These are usually about 6-7 dollars.  Honestly, it's just so much EASIER to get a rotisserie chicken for this dish.
• 1- bag of celery--or if you are one of those lucky people that can buy by the stalk at your organic store (we don't have those in these parts) buy around 3-4 celery stalks.
• 1- bag of carrots, shredded-- or just shred your own--in that case you want like 3/4 cup to 1 cup of shredded carrots
• 1 garlic clove, minced
• 1 onion, chopped
• 3 qt of water
• 1 bag of Homestyle Noodles (EXTRA WIDE)-- You can get whatever noodles you want, I just prefer extra wide noodles!

Directions:

• In a stock pot, add 3 qt (12 cups) of water.  Turn on medium high
• Separate the skin and bones from the rotisserie chicken and add the SKIN and BONES in the water. Put the actual chicken in a bag or container in the refrigerator.
• Chop your onion, celery, and garlic, and shred your carrots if you didn't buy them pre-shredded.  Add to stock pot with chicken bones.
• Once the pot mixture is boiling, cover and turn on low heat.  Let sit for one hour. Stir ocassionally.
• After an hour or so, remove all the bones and skin with a spoon from the stock.  
• Add noodles to your stock on a medium heat (ya know, you'll want that nice simmer boil going to cook your noodles)  This should take about 10-12 minutes.
• Add your chicken from the refrigerator to the pot.  Let the chicken warm up with the noodles and vegetables.
• Season with salt and pepper to your own liking.  I find the rotisserie chicken seasons it nicely!

Serve over your favorite mashed potatoes recipe!

DEEEEEEEEEEEELICIOUS!  I don't know if this is a common recipe anywhere else, but in Western Kansas, it's actually served at most weddings here!  I know.  We're weird. haha!

Galuskies (AKA Cabbage Rolls)

Galuskies (Cabbage Rolls)

Volga German Recipe: Us Volga Germans call these pigs in a blanket!

Ingredients:

• 1 Head Cabbage (Cored)
• 2 Onions, chopped
• 1 T. Butter
• 2 (14 1/2 oz) cans Diced Tomatoes
• 2 Garlic Cloves, or Minced Garlic
• 2 T. Brown Sugar
• 1 Cup Rice
• 1/4 Cup Ketchup
• 2 T. Worcestershire Sauce
• 1 1/2 lbs Ground Beef
• 1/4 lb Pork Sausage
• 1 Cup V8 Juice (optional)

Directions:

• In a stock pot, cook cabbage in boiling water for ten minutes (or until outer leaves are tender).  Drain.  Rinse in cold water.  Remove eight outer leaves.
• In a separate sauce pan, saute one chopped onion in butter until tender, add canned tomatoes, garlic, brown sugar and season with salt.  Simmer for approx. 15 minutes.
• In another bowl, combine the beef, sausage, onion, rice, ketchup, and worcestershire and season with salt and pepper.  Place about 1/2 cup of beef mixture on edge of each leaf and roll up each leaf or fold in sides to completely enclose the meat filling. (You can use a toothpick to hold the leaves together).
• Place in a baking dish or skillet and top with sauce.  Cover and bake at 350 degrees for one hour or cook over medium heat in skillet for one hour.  Then when rolls have cooked for one hour- take out and add V-8 Juice and cook 20 minutes longer. 

Makes 8 Rolls.

For an extra German recipe, add vinegar  in the sauce! (I add like 2-3 tablespoons).