Home-made noodles are not only delicious but very easy to prepare. They may be made in a large quantity, dried, and stored in a covered container for future need. For a busy homemaker it is convenient and time saving to have a supply of home-made noodles on hand for any emergency. Increase this recipe to suit your need.
Baked Lokshyna with Cottage Cheese
(Noodle and Cheese Casserole)
Lokshyna and Ham
(Noodle and Ham Casserole)
Lokshyna and Spinach Casserole
Broad or Square Lokshyna:
Follow the preceding recipe for Lokshyna. Cut the dough into broad shreds or tiny squares. These may be used in various lokshyna dishes.
Lokshyna with Cottage Cheese:
Here is a nutritious dish which is very simple to make. Prepare a desired amount of lokshyna. Cook as directed. Drain, but do not rinse the lokshyna with cold water. Add some melted butter or bacon fat and mix lightly. Mix in some fresh cottage cheese and season to taste with salt. Top with chopped crisp bacon or salt pork. Keep it hot until ready to serve.
Lokshyna with Eggs:
Follow the Lokshyna with Cottage Cheese recipe, but instead of the cheese use lightly beaten eggs. To 1 cup of cooked lokshyna allow about 1 tablespoon of butter and 1 egg. Melt the butter in a frying pan and add the cooked lokshyna mixed with the eggs and seasoned with salt. Cook and stir as for scrambled eggs. Serve immediately.
Baked Lokshyna with Cottage Cheese:
Cook the noodles as directed in the recipe for Lokshyna. Fry the chopped bacon until crisp, and add it along with the bacon fat to the noodles. Sprinkle lightly with salt and mix well. Combine the egg with the cream and cottage cheese. Season to taste with salt. Arrange alternate layers of the noodles and cheese mixture in a buttered baking dish. Top with the buttered bread crumbs. Bake in a moderate oven (350 degrees F) for about 40 minutes. Serve as a main dish with a vegetable salad.
Lokshyna and Ham: Any leftover meat or mushrooms may be used in this dish.
Cook the noodles as directed in the recipe for Lokshyna. Mix the drained noodles with the melted butter. Mix in the ham and cheese. Combine the egg, cream, and salt, and add to the mixture. If the ham is very salty, reduce the salt or omit it. Spoon into a buttered baking dish and top with the buttered bread crumbs. Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done.
Lokshyna Ring: Combine the egg noodles with the butter and cheese. Beat the egg whites with the salt until stiff and set them aside. Beat the egg yolks, mix in the cream, and add to the noodle mixture. Fold in the beaten whites. Spoon into a well-buttered ring mold. Set the mold in a pan of hot water and bake in a moderate oven (350 degrees F) for about 45 minutes, or until the mixture is set. Unmold carefully onto a large platter, and then fill the center with creamed chicken or creamed vegetables.
Combine the cooked noodles with the butter, cheese, and salt. Squeeze the spinach dry and then chop it. Cook the onion in the butter until tender. Add the spinach. Season to taste with salt and pepper. Arrange the noodles and spinach in alternate layers in a buttered baking dish. Top with the buttered bread crumbs. Bake in a moderate oven (350 degrees F) for about 35 minutes. Serve this dish garnished with hard cooked eggs.
Fried Cooked Lokshyna: Cook the egg noodles, drain, rinse with cold water, and drain again. Spread them in a thin layer on a platter and chill thoroughly in the refrigerator. Separate the strands. Fry a small quantity at a time in deep fat (380 to 390 degrees F) until the noodles are a delicate brown color. Remove and drain on absorbent paper. Sprinkle the noodles with salt and keep them warm. Serve as an accompaniment to meat, or use as a topping for creamed dishes.
Fried Lokshyna: Noodles prepared by the following method will be regarded as a rare treat by the family and guests. They are good as an accompaniment to meat, as a topping for various dishes, and as a cocktail snack.
Prepare the noodle dough, but do not dry it. Cut the rolled dough into 3-inch strips. Shred each strip individually and toss the shreds lightly to separate the strands. Fry a small quantity at a time in deep fat (380 to 390 degrees F) until the noodles are a delicate brown color. Drain on absorbent paper. Serve as desired.