Scarlet Queen's blog: "Recipes *As Seen on Sinfully Delicious*"

·     chicken, as much as you want in the soup

·     4 cups carrots

·     2 cups celery

·     4 tsp dried parsley

·     10 cups water or stock

·     4-5 chicken bouillon cubes

·     dried onions

·     1 24 oz bag of frozen egg noodles

I took a whole chicken and a Cornish game hen, cut them up and skinned them. I also had about 5 chicken thighs and skinned them. Put the chicken into a stock pot and used enough COLD water just to cover them. Put it on a slow boil for a few hours and skim off the scum on the top as needed. When the chicken just about falls off the bone, take it out of the broth and set aside. Strain out the little bits and pieces of stuff left in the stock. I got about 6 cups of stock.

Take the chicken and remove the meat from the bones. Peel and slice the carrots. Wash and slice the celery, except for the white bottom end. Put the stock and enough water to make 10 cups into the stock pot. Add the carrots, celery, dried parsley, and about a palm full of dried onions. Taste the broth and add bouillon cubes if needed, add chicken. Let this heat up a little and then add the frozen noodles. After you add the noodles, let the soup warm up completely. If it gets too thick add more water.

• 2 eggs, seperated
• 1 1/2 cups milk
• 1/2 cup melted butter
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 cup fresh or frozen blueberries, rinsed

In a small mixing bowl, beat egg whites until stiff; set aside. Beat egg yolks; add milk and melted butter. Sift dry ingredients together; add egg yolk mixture and mix until smooth and fold in blueberries. Gently fold in beaten egg whites. Bake in a hot waffle iron.

Makes about 6 blueberry waffles.

Cook's note:

• Through trial and error, I have discovered that it is best to wait to beat the egg whites til just before you add them.
• I have made a 3 times batch of the recipe and it made about 39 waffles.

• 1 cup flour
• 1 cup milk
• 1 egg, beaten
• 1/4 teaspoon garlic powder
• 2 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons cornstarch
• 1 teaspoon soy sauce

Mix all of the ingredients together. Cut meat into thin strips. Add to batter. Let stand 1 hour in fridge. Deep fry in heavy skillet.