Search Recipes
Ingredients
- 1 large onion chopped
- 1/4 cup butter
- 1/3 cup flour plus more to make noodles
- 45-50 ounces chicken broth
- 4 medium potatoes peeled & chunked
- 1-2 cup carrots chopped
- 2-3 cups ham diced
- 1/2 teaspoon pepper
- 3 large eggs
- 1/2 teaspoon salt
- 16 ounces heavy whipping cream
- 1-2 cups milk
Servings:
Instructions
- In a large Dutch oven over medium-high heat, cook onion in butter until caramelized.
- Stir in 1/3 cup flour. Add in chicken broth, potatoes, carrots, ham and pepper; simmer until vegetables are mostly tender.
- In a medium bowl, beat eggs; add salt and enough flour to make mixture a noodle consistency. (Hint: I wear rubber gloves to make dumplings.)
- Tear off chunks of dough, and drop in soup. Cook for 15 minutes.
- Add heavy whipping cream and enough milk to make soup your preferred consistency.
Recipe Notes
Note: Instead of ham, raw shrimp can be used. The recipe originally came from my girlfriend in western Kansas many years ago. We would make it for the hungry pheasant hunters that had been walking the fields all day since sunrise.
Share this Recipe
Powered byWP Ultimate Recipe
Ingredients
- 1 box white cake mix (plus eggs water, oil to prepare), 15.25-ounce
- 1 can sweetened condensed milk 14-ounce
- 1 can cream of coconut 15-ounce, like Coco Lopez
- 1 container whipped topping 8-ounce, like Cool Whip
- 7 ounces sweetened coconut flakes lightly toasted
Servings:
Instructions
- Prepare cake mix according to package directions, and bake in a 9x13 pan.
- While cake bakes, mix together sweetened condensed milk and cream of coconut in a medium bowl or pitcher.
- While cake is hot, poke holes in it, using the handle of a wooden spoon, and pour on liquid mixture.
- Allow cake to absorb liquid and cool. Evenly top cake with whipped topping, and sprinkle with toasted coconut.
Share this Recipe
Powered byWP Ultimate Recipe
Instructions
- Bring the 3 cups of water to a boil, add the walnuts to the boiling water and boil for 1 minute. Remove and strain walnuts. Add the walnuts to a bowl and coat with 1/2 cup of sugar. Stir the walnuts and the sugar together to coat the walnuts completely. Heat the oil to 350 degrees in a skillet. Use a slotted spoon to add the walnuts to the hot oil in batches and fry for 3-5 minutes until golden. Remove the walnuts from the oil on wax paper to cool. Sprinkle a dash of salt over the cooked walnuts. Continue until all walnuts are fried. Allow walnuts to cool for 10 minutes before serving. You can use this recipe with your favorite nuts ( walnuts, pecans, peanuts etc )
Share this Recipe
Powered byWP Ultimate Recipe
*Please send us your original recipes, developed by you or family members. Please do not send recipes copied from other sources, such as a book or magazine. Those recipes chosen for print in Arkansas Living magazine will receive a set Arkansas Living measuring cups!
Arkansas Living Magazine is not responsible for the origin of reader submitted recipes. Recipes used with permission of source will be noted.