Pour milk into an earthenware bowl or other nonreactive container; let stand in a warm place until thick and sour.

(I put it in my oven with the oven light on. )

When the milk has soured and is quite thick, pour boiling water over it.

Let the mixture stand for several minutes and then pour into a large cheesecloth bag (use double layers); drain overnight or for about 12 hours.

Beat well, adding milk, cream, and salt.

The cheese should end up the consistency of thick apple butter.

In a large mixing bowl, beat the butter until light and smooth.

Add ½ cup powdered sugar and vanilla and beat well again.

Add flour and mix until blended; stir in nuts.

Shape the dough into a flattened ball.

Wrap tightly in plastic wrap and refrigerate until cold.

Line cookie sheets with parchment paper.

Shape dough into 1-inch balls and place on the prepared cookie sheets.

Bake at 325° for 20 minutes, or until golden brown and baked through.

While the first batch of cookies is baking, sift ¼ cup powdered sugar into a bowl.

When the cookies are removed from the oven and while still warm, roll them in the powdered sugar and cool on wire rack.

In a large mixing bowl stir together the mashed potatoes and beaten eggs.

In a large saucepan, melt the butter; sauté the onion and celery.

Add the bread cubes and toast for several minutes, carefully and constantly stirring.

Remove from the heat, and add the parsley and salt and pepper.

Combine the bread mixture with the mashed potato mixture and mix thoroughly.

Spread in a large, greased roasting pan; sprinkle with paprika and pats of butter if desired.

Bake at 350° for 1 hour, or until the stuffing is baked through and the top is golden.

Bring water to a boil; remove from heat.

Add the Jell-O and stir until dissolved.

Add the pudding and stir thoroughly.

Cool until thickened slightly; add the mandarin oranges and whipped cream and stir to mix well.

Refrigerate until fully set.

In a large pot, add beef cubes and enough water to cover.

Season with a bit of salt and pepper and boil beef until tender; add more water if necessary—don’t boil dry.

When meat is tender, remove from broth and set aside for now.

Peel and cut potatoes and onions; set aside for now.

For the pot pie dough: Add a pinch of salt to 2 cups flour.

Add 1 beaten egg and enough flour to make a stiff dough.

Roll out dough as thin as possible on a floured surface and then cut into 2-inch squares.

Now assemble the pot pie: Into the hot broth, make layers of potatoes, onions, parsley and pot pie squares.

Repeat layers, ending with pot pie squares on top.

Cover the pot and simmer for 20 minutes; don’t lift cover!

After the pot-pie is cooked, return the meat to the pot and cook on low just until the meat is heated through.

4 T.

butter

4 T.

flour

1 cup milk

2 cups chicken broth

2 cups cooked, diced chicken

2 cups uncooked egg noodles

1 cup cheddar cheese, shredded

Cracker crumbs, bread crumbs, or crushed potato chips

In a mixing bowl, stir together the flour and salt.

Make a well in the center and pour the warm water into the well.

Using a fork, incorporate the flour into the water.

Keep mixing until a ball forms.

Turn out the ball of dough (it will be sticky) onto a floured surface and knead gently for 10 minutes.

Use more flour to keep the dough from sticking, but try to use as little as possible.

If the dough becomes too dry, sprinkle on a few drops of warm water and keep kneading.

Wrap the dough in plastic wrap and let it rest for 20 minutes; then set the ball of dough, still tightly wrapped, into the refrigerator for 30 minutes.

Tear or cut the dough into 4 equal pieces and work with one piece at a time, keeping the others wrapped and in the refrigerator so they don’t dry out.

On a lightly floured surface, roll the dough out and cut into noodles.

To cook the pasta, drop noodles into boiling, salted water and cook for about 3-5 minutes or until done.

In a mixing bowl, stir together the flour and salt.

Make a well in the middle and add the eggs.

Start mixing the flour into the eggs (use a fork for this) and keep incorporating more of the flour into the dough until it forms a ball; it will be sticky but should stick together.

Turn out dough ball onto a floured surface and keep adding in more of the flour, kneading as you go.

You want the dough to be smooth and no longer sticky, but not too dry.

Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

(Many times I’ve been in a hurry and don’t chill my dough and I don’t seem to have problems.

If you’re going to stint due to time constraints, better to stint here than forgo the drying time after the noodles are cut.

)

Remove the chilled dough, place it back on the floured work surface, and cut into two pieces.

Working with one half at a time and keeping the other half wrapped, roll out the dough as thin as you desire, and then cut the dough into noodles.

Let the noodles sit on a drying rack for about 30 minutes or so until ready to cook.

To cook the noodles, bring a large pot of salted water to a good boil.

Drop in the noodles and cook until done, stirring occasionally.

The boiling time will vary, but you can figure somewhere between 5 and 10 minutes, depending on how thick the noodles are.

If you butcher your own hogs, you’re in luck—but most of us will need to locate a pig stomach, and it’s not likely the local grocery store carries them.

Ask a local butcher or local hog farmer.

Soak the pig stomach in lightly salted water; rinse and remove as much fat as possible while cleaning; pat dry.

Combine the remaining ingredients, breaking up the sausage meat as you work, and mix well.

Stuff the stomach with as much of the mixture as you can, pressing well after each addition (the pig stomach will stretch).

Sew up opening with baker’s twine or heavy-duty sewing thread.

Place the stuffed stomach in a heavy ovenproof pot, add ½ cup water or broth, cover tightly, and bake at 350° for 2 hours.

Baste with the pan juices occasionally, and add another ½ cup water or broth about halfway through baking if it looks too dry.

Remove cover and bake another 15 minutes or so.

If the thought of eating stuffed pig’s stomach is disagreeable, remember that in some circles, this is quite a delicacy, and people have been eating hog maw for a very long time.

But if you’re still squeamish, you can always scoop the dressing away from the lining and eat it sans maw.

Cook the noodles in plenty of boiling salted water until done; drain them in a colander.

In a heavily greased 9 × 13-inch baking dish, layer the noodles and ham.

Beat together the eggs, milk, salt, and pepper; pour over the noodles and ham.

Bake at 350° for 30 minutes.