Mr. Roast Turkey w/Lemon Rosemary Butter

Preheat oven to 350 degrees F. In a small bowl, combine the butter, lemon rind and juice, garlic and rosemary.

Remove giblets, neck and excess fat from turkey. Rinse with cold water; pat dry. Season cavity with salt and pepper. With fingers, loosen breast skin, leaving the skin attached. Spread about half of the butter mixture over the breast meat under the skin. Rub about 2 tablespoons of the butter mixture over the entire turkey.

Place turkey on rack in shallow roasting pan. Roast turkey at 350 degrees F. for about 3 to 3 1/2 hours until therometer registers 180 degrees F. on a meat therometer inserted into the thickest part of the thigh next to the body, not touching bone. Baste occasionally with the remaining butter mixture. If turkey gets to brown while cooking, tent turkey breast with aluminum foil until done. Serves 12.

Auntie' Jim's Paris Noodles

Zella 'Auntie Jim' PARIS-WAKEMAN, deceased

2 Eggs
1/4 tsp. salt
2 Cups flour

Make a well in flour.  Drop in eggs and beat with a fork until enough flour has been added to make a soft dough, turn out on a floured board and knead in flour for stiff dough.  Roll thin and let dry.  Cut in fine strips.  Cook in your favorite Chicken Broth.

Vada's Paris Noodles

Vada E. Paris-McGill, deceased

2 eggs
2 Cups flour
(or 1 Cup flour for each egg you use.)

Make well in flour.   Drop in eggs and beat with a fork until enough flour has been added to make a soft dough, turn out on a floured board and knead in flour for stiff dough.  Roll thin, and let dry.  Cut into thin strips (the thinner .... the better) and Cook.

My mother said when you are rolling the noodles out thin ... "You know when they are thin enough, because you should be able to read the newsprint through them when laid out on floured newspapers to dry."

Leora's Mom's Noodles

Leora Weinmeister - Drummond, OK

2 Cups flour
3 egg
s 1/2 tsp. salt
yellow food color

Place flour in bowl.  Make a nest in center. Add salt, eggs, and a few drops of yellow food color.  With a fork slowly beat the eggs - gradually mixing in flour.  Mix until very stiff.  Flour may be adjusted as needed.  When stiff enough to work by hand, place on floured board and knead until very stiff and easy to work with.  Roll very thin.  Let dry until it is easy to handle.  Cut in 2" to 3" strips.  Stack and slice as thin as desired. Cook in broth by bringing to boil.  Turn heat off and let them set a few minutes.