CHICKEN CORN SOUP:

1-31/2 lb. Chicken 1 tbsp. Salt Dough Balls

3 quarts of water ½ tsp. celery seed 1 cup of flour

1 large onion diced 21/2 cups whole kernel corn 1 egg

2 stalks of celery 2 cups creamed corn ¼ tsp. salt

1 tsp. white pepper ½ cup cream of celery soup ¼ tsp. baking powder

In large pot. Place chicken, cover with water, onion, celery, white pepper, salt and celery seed. Bring to a boil then lower heat and simmer for about 2 hours.

Remove chicken from pot. Pick the chicken from bones and discard bones and skin. Dice the meat and return to pot.

Place corn, creamed corn and celery soup into the pot and bring to a boil. Mix the dough balls by combining flour, egg, salt and baking powder in bowl. Mix thoroughly. Sift this mixture thru your hand into the boiling soup and continue to stir. Reduce heat, simmer for about 15 minutes. Now your soup is ready to serve.

BROWN BUTTERED NOODLES

TAKE 3 TABLESPOONS OR MORE OF BUTTER AND HEAT ON HIGH IN A SKILLET THAT IS NOT NON-STICK. POUR OVER ALREADY COOKED NOODLES AND SERVE HOT.