Cook Without Book

Yield:  6 servings (serving size: 1 cup)                   Ingredients 1  (3-pound) broiler-fryer, cut up and skinned 4 cups   water 3/4 teaspoon   poultry seasoning 1/4 teaspoon   dried thyme 3  celery tops 2 cups   water 2 ounces   uncooked medium egg noodles 1/2 cup   sliced celery 1/2 cup   sliced carrot 1/3 cup   sliced green onions 2 tablespoons   minced fresh parsley 2 teaspoons   chicken-flavored bouillon granules 1/4 teaspoon   coarsely ground black pepper 1  bay leaf Additional coarsely ground black pepper (optional) Preparation Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth. Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat...

Yield:  Makes 6 servings (serving size: 1 cup)                   Ingredients 8 ounces   egg noodles made for Passover 1/4 cup   butter 2  medium sweet potatoes (1 1/4 pounds), peeled and grated (about 4 cups) 2  large eggs 2  large egg whites 1/2 cup   reduced-fat sour cream 1/2 cup   apricot jam 1 teaspoon   salt 1/4 cup   chopped pecans, toasted Preparation 1. Preheat oven to 350°. 2. Cook noodles according to package directions; drain and rinse with cold water. Drain again, and set aside. 3. Meanwhile, melt butter in a large nonstick skillet over medium heat. Add the sweet potatoes; sauté until tender, 8 minutes. Let cool 5 minutes. 4. Beat together eggs and egg whites in a large bowl. Add sour cream, jam, and salt; mix well. Add the sweet-potato mixture; mix well. Stir in noodles. Transfer mixture to an 8-inch square glass baking dish that has been coated with...