Grandma Avis’s Noodle Recipe

It is written in my handwriting, on the April 18, 1989 page from her calendar. I can almost guarantee you, though, that the date I wrote this down was NOT April 18, since, if we did go to Michigan in the spring, it was at Easter, which was in March that year. More likely, I asked her about it when we were up there in July, since we almost always went up there in July.

Anyway, this is what I wrote down that she told me. I have never tried the recipe, so I make no claims for whether you can make it work.

1 egg

1/2 teaspoon of salt

1/2 teaspoon of baking soda

Stir stiff w/flour. Stir so stiff you have to kneed. Let dry rolled out 4-6 hours then cut into strips. Boil until tender in broth of any kind.

Now, clearly, you slowly add the flour until it’s so stiff that you have to kneed it by hand.  Then you roll it out and let it dry 4-6 hours.  Her strips were usually about a quarter inch wide and about as thick. It should also be noted that clearly the “boil until tender in broth of any kind” has to be bullshit because you cannot make Grandma Avis’s famous beef and noodles without beef. Making her beef and noodles with chicken is not only illogical, it’s sacrilege.

So, she’d cook a pot roast, with tons of black pepper (because the noodles always had black pepper flakes), fish the meat and the big chunks of onion out and the cook the noodles in that broth.  Then she’d drain the noodles (or fish them out) and add chunks of pot roast in with the noodles in a big wonderful conglomeration.

It seems like it should be easy enough to make.

I don’t know why I never have.

7 thoughts on “Grandma Avis’s Noodle Recipe

  1. Please don’t hate me for this…

    This exact dish was a staple of my childhood years. My grandma Eldonna taught it to my mom who taught it to me. The site of uncut noodle dough drying on a sheet of newspaper in the dining room was a once-a-week thin g at my house.

    And I hate this meal. I also hate it when you make it with chicken…which we did more often in the lean years of the late 70s.

    The smell of the boiling meat makes me sick to this day.

    I feel like a savage…but there it is.

  2. Coble, no worries. A funny thing is that, when my grandma died, we learned that though this was the consummate grandma dish for us, none of the other grandkids thought that much about it. They raved about some kind of pie she made (and not the cool chocolate pudding pies) which none of the three of us could remember ever eating.

  3. I think it’s neat that everyone remembers a particular recipe. Your grandma probably knew that and made your favorites without you even knowing it. Grandmas have a cool sixth sense about those kind of things.

    I’m going to make this recipe, and delight in fresh noodles. Possibly tonight. Yums.

  4. Everyone else in my family LOVES it. So it’s served up on special occasions like Christmas. As a treat. So I KNOW it has great appeal.

    I honestly think, after reading yr entry and reflecting, the problem was that I as the oldest remember best the lean times. Amd this was a dish that my mom made to use up gristly cuts of subpar beef not food enough for roasting. I can see where, if made with an actual pot roast instead of boiled beef gristle, it would be extremely delicious.

  5. Hey, now, some of us love boiled beef gristle. Of course, some of us crack chicken bones open for the marrow, too. That’s why potlucks at my house some people’s houses are always vegetarian.

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