First things first – what is GWW? Well, let me take you back one week when darling Leigh, the one and only Lemon Tartlet, announced that she had coerced – lol – ummm I mean invited me, Laurie, Nikki and Clara to join her in celebrating the 1950’s Americana that is Betty Crocker’s Picture Cook Book.
And so was born GWW – which is smart-alec speak for “Good Wife Wednesdays” the snarky name I suggested to LT as what we dub this new undertaking. I believe it came up along the lines of, “Oh, I’m sure there is something in that book like – “The Good Wife always has a cocktail at the ready for her husband when he arrives home from a long, hard day at the office.” (Incidentally, there actually was something in the book about a clever wife having cocktails ready for her husband when he got home from work – so, I wasn’t too far off).
This is all in fun, so welcome to our first undertaking: The Noodle Ring.
I had never heard of a “noodle ring” before (and therefore had no idea what to expect). You know me, so I had to get out there on the web and look it up and did you know that there is actually a National Noodle Ring Day (seriously, it is Dec. 11th – I couldn’t say how official it is – but there you go).
Anyway, this noodle ring was also to have “creamed chicken” – yup – didn’t really know what to expect with that either. However, as I looked at both recipes late last week it actually sounded pretty good to me – simple comfort food – which after a week of all of us being sick, something simple and comforting and not too crazy or spicy sounded like the perfect choice.
The noodles for me didn’t really work out and I can only assume that it is because I didn’t use the right type of noodles. It was still very tasty though. The creamed chicken was delicious and slightly salty – which I am willing to bet is because back in the day they most likely used homemade chicken broth while I used canned – and though low-sodium, probably still not as low as it could have been. Even at that, it was still really good.
To round out the meal I made some glazed french green beans and toasted slices of homemade white bread (for which the recipe can be found here and is my new absolute go-to recipe for our “daily” bread). It was a very soul satisfying meal. One that, while not fancy, was definitely something I could see making again (hopefully with the right noodles next time).
Noodle Ring (pg. 386)
(The little description reads) “My boys loved this filled with creamed chicken for Sunday supper for their friends!”, says Mildred Stewart Sumner of our Staff.
Mix together gently…
3 eggs, lightly beaten
1 tsp. salt
1/8 tsp. pepper
(I added a dash of freshly grated nutmeg)
3/4 c. milk
1 tbsp. butter, melted
drained hot Boiled Noodles (10 to 12 oz. uncooked) (p. 380)
Place in well buttered 10″ ring mold. Set in pan of water (1″ deep). Bake until silver knife plunged into center comes out clean. Unmold; fill center with hot creamed chicken, seafood, etc. Serve immediately.
Temperature: 350 F (mod. oven).
Time: Bake 45 min.
Amount: 6 to 8 servings
Creamed Chicken (pg. 97)
(The little description reads)
Helps master many delicious recipes.
Melt tbsp. butter or chicken fat
Blend in tbsp. GOLD MEDAL flour, 1 tsp. salt, and 1/8 tsp. pepper and cook over low heat until bubbling. Remove from heat and stir in 1/ 1/2 c. well seasoned chicken broth, and 1 c. cream or top milk. Bring to a boil and boil 1 min., stirring constantly. Stir in gently 1 c. cut-up cooked chicken. Just before serving add if desired 2 tbsp. sherry flavouring.
Serve hot in patty shells, pastry cases, biscuit rings, or timbale cases; or over toast points, noodles, fluffy rice, etc.
Amount : 6 servings.