Echo’s Fat Noodle Soup               This was my husband Ben's Moms soup. It is his favorite. I made up the recipe after we were married a couple of years and she ask me not to make it again until she was gone. She wanted it to be special from her. She is gone now; but it always reminds us of her. She was a thoughtful wonderful Mom.

4 large chicken  breasts

5 tablespoons chicken paste

3 tsp poultry seasoning

3 tsp Mrs Dash seasoning

2 cups chopped celery

1 large onion chopped

Boil chicken in a med sizes pot with 2 cups water(enough to cover the chicken completely. To that add 2 tsp chicken paste, 1 tsp salt, 1 tsp poultry seasoning and 

2 tsp Mrs Dash seasoning. Bring to boil and cook until chicken can be pulled apart easily. (about 20 Min at full boil) Take chicken out of pot but do not throw away the broth. Cool chicken in a bowl of cool water until you can handle it or just let it cool in

the refrigerator while you chop vegetables.  Chop the celery and onion in small pieces.

Put into the pot with the broth. Take the cooled chicken and pull into bite size pieces.

Put into the pot with the broth and the vegetables. Add 1 quart water, 2 tablespoons chicken paste, 2 tsp poultry seasoning, 2 tsp Mrs Dash and salt and pepper to taste.

Bring to boil and add home made noodles. Usually takes one whole package or if you are making your own noodles it takes 1 large recipe. Cook until noodles are done and flavors have had a chance to blend. About 1/2 to 1 hour.  

Home made Noodles: 

4 cups flour

4 tsp olive oil

4 eggs

1 1/2 tsp salt

2 to 4 tablespoons water

Add all ingredients and Knead until dough is pliable enough to roll out. May take more or less water, just add a little at a time until you can roll out the dough. It should be stiff.

Roll out onto a counter that has been oiled with veg oil with a rolling pin also oiled. Roll

into thin sheets about 1/16 inch and cut into long strips for noodles. Drop into boiling soup. 

Old Fashioned Soft Pumpkin Cookies

From the Libby Label

Dough:
3 cups all purpose flour
1 tsp. ground cinnamon
1 cup pumpkin solid pack
1 3/4 cups sugar
1 tsp. baking powder
1 tsp baking soda
1/2 tsp gound nutmeg
1 egg
1 tsp. vanilla extract
1/2 tsp salt
1/2 cup(1 cube) butter/ or margarine, softened
Optional:
1 1/2 cups milk chocolate chips
1 cup raisins
1 cup nuts(chopped)
1 cup rolled oats
1/2 cup crushed pineapple(drained)

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
Cream butter, sugar, in a large mixing bowl. Add pumpkin, egg and vanilla, beat until light and creamy.
Mix in dry ingredients until well blended. Fold in chocolate chips or nuts or any other of  the optional
ingredients wanted.  Drop by tablespoosful onto parchment paper on cookie sheets. ( or lightly spray cookie sheets with Pam or another vegetable spray) Bake in a preheated oven at 350° for 15 to 20 minutes.  (Test for doneness with a cake tester or a clean knife inserted into a cookie and when pulled out comes our clean.)
Glaze:
2 cups powdered sugar, 3 Tbsp. milk, 1 Tbsp melted butter. 1 tsp vanilla or orange flavoring.
Stir until well blended and smooth; frost the top of cookies and let set until dry.