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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cups | all-purpose flour | 3/4 | teaspoon | salt | 1 1/2 | teaspoons | baking powder | 1/2 | cup (8 fl oz) | water | 10 | tablespoons | chicken bouillon cubes | 1 | cup, diced | celery | 1 | cup, chopped | Onion, chopped | 2 | cups pieces | Smoked Sausage | 20 | cups (8 fl oz) | water | 12 | fliud ounces | Milk, canned, evaporated, lowfat | 4 | medium (2-1/4" to 3-1/4" dia.) | potatoes cubed |
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Steps
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Sequence
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Step
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| | 1 | Mix flour, salt, and baking powder together to make a fairly stiff dough. Add eough water to make the dough stiff -- 3/4 cups or more depending on how much gluten is in your flour. You can use milk in place of the water | | 3 | saute onion, celery and diced smoked sausage in a pan that will produce nice browning. When complete, add a cup or two of the stock and simmer with veggies for a minute or two, until all browning has been removed from the saute pan and pour all ingredients back into the simmering stock pot. | | 4 | Roll dough into 1/2 inch ropes and cut with a pair of scissors into 1/2 inch pieces right into the simmering soup and boil for about 10 minutes. | | 5 | Turn heat off, add potatoes and evaporated milk and cover for about 20 minues until potatoes are firm but cooked through. |
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