Recipe - Pennsylvania Dutch Cheesecake

5 pound Chicken or chicken parts
Water to cover chicken
1 teaspoon Parsley
1 Bayleaf
One half teaspoon Poultry seasoning
Salt to taste
One half teaspoon Pepper
2 Ribs celery; chopped
2 Carrots; cut or sliced up
1 Onion; minced
2 Diced potatoes
2 cup Flour
One half teaspoon Salt
4 Whole eggs
4 tablespoon Hot water; up to 6

1. Place chicken in kettle. Cover with water, salt to taste. Add parsley,
bayleaf, poultry seasoning, pepper, celery, carrots, potatoes and onions.
Simmer until chicken is tender.

2. Remove chicken from bones; skin and cut chicken into bitesize pieces.

3. Sift the flour and One half teaspoon salt together onto a board.

4. Make a well in the center and put eggs into it. Gradually work the eggs
into the flour until a stiff dough is formed, adding the hot water as
necessary.

5. Knead until smooth, about 5 minutes. Cut dough in half and roll each
half until paper thin. Cut dough into 1inch noodles.

6. Add chicken to simmering broth and add noodles a few at a time. Continue
boiling until noodles are done, about 5 minutes.

NOTE: You can also begin this recipe with some homemade broth or bouillion
and throw in some deboned chicken breast or whatever kind of deboned
chicken parts you like. I always make it with homemade broth. Serve with
crusty bread and salad.
Posted to recipeludigest Volume 01 Number 666 by RecipeLu
recipelu@geocities.com on Feb 01, 1998