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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is in memory of my Mom, Bless her heart. It is one of my favorite comfort foods. One night I served it to a friend for supper, and he cried, saying my Mom used to make this all the time I was growing up . Read more . That made my day! Ingredients:
2 large potatoes, peeled, cut in 1/4 cubes |
1 medium onion, chopped |
1 large rib of celery, sliced cross-grain |
water, enough to cover vegetables in pan |
1 can evaporated milk |
2 cans water, using the evaporated milk can |
1 tsp. salt |
1/2 tsp. pepper |
1 tsp. celery salt |
drop egg noodles |
1 pound smoked sausage, sliced 1/4 thick |
--drop egg noodles |
4 eggs |
1/4 tsp. salt |
1/8 tsp. garlic powder |
1/4 tsp. parsley flakes |
enough flour to make a medium-hard dough |
Directions:
1. In a large Dutch oven, place potatoes, onion and celery.
2. Add first amount of water
3. Bring to a boil and cook 10 minutes, until the potatoes are soft.
4. Meanwhile, make Drop Egg Noodles:
5. In a medium bowl, place 4 eggs, salt, garlic powder, and parsley.
6. Beat well, using a whisk.
7. With a fork, pouring a little bit of flour at a time, stir until the flour is absorbed into the egg mixture.
8. Keep adding a little bit of flour and stirring, until you get a medium-hard dough. Set aside.
9. Back to the big pot: Pour in evaporated milk, 2 cans water, salt, pepper, and celery salt.
10. Bring almost to a boil on medium-high heat and reduce heat to medium.
11. Using a fork and a knife, add the Drop Egg Noodles, by loading up your fork with the dough and cutting small portions of and dropping them into the pot. Stir regularly.
12. When all the noodles are in the pot, cook 5 minutes, more.
13. Add the sliced sausage, and cook until the sausage is warmed through, about 5 minutes more.
14. Should be creamy in consistancy.
15. Serve hot.
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