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EGG NOODLES

6 large eggs
1 cup half and half
1 tsp. salt
flour

Sift about 4 or 5 cups of flour in bowl. In large measuring (4 cup)
put eggs and salt. Beat well. Add 1 cup half and half cream; then
add flour until dough holds together like pie dough. When ready to
roll, flour surface well. Pour dough on it and work about 1/3 at
a time. Roll; then sprinkle flour on rolled dough, then roll dough
up in a cylinder. Cut with knife and lay on wax paper to dry several
hours; then freeze. Ready to use.

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