Chicken and Sliders

"This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!"
INGREDIENTS (Nutrition)
3 pounds whole chicken
2 onions, quartered
3 stalks celery, cut into 1 inch pieces
2 bay leaves
salt and pepper to taste

1 egg
4 cups all-purpose flour
DIRECTIONS
1. Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
2. When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
3. To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
4. Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

TOMATO SAUCE WITH OREGANO

'Pizzaiola' is any sauce in which oregano plays a major part - 'pizzaiola' because the sauce tastes like pizza topping. Here we have added meat to the basic tomato sauce.
1/4 to 1/2 pound ground beef, veal or pork2 cloves garlic, sliced1 small tin (15oz) tomatoes1 t dried oregano or 2 t fresh, choppedsprig of fresh Italian parsley3 T good olive oil1 pound pasta
SET 6 quarts of water in a large pot to boil for the pasta.
BROWN the meat in 1 T of the olive. When cooked, set to one side and pour off the grease.
SAUTÉ the garlic in the remaining 2 T olive oil until golden.
ADD the tomatoes (peeled and seeded if you are using fresh) and cook until reduced.
ADD 2 T of kosher salt to the pasta water, return it to the boil, and cook the pasta 8 - 12 minutes.
ADD the the oregano and parsley to the sauce, salt and pepper to taste. Add the meat, cook for another 5 minutes on low heat.
DRAIN the cooked pasta. Pour a little of your sauce into the bottom of the service bowl and add the pasta.
ADD the remainder of the sauce, stir well, and serve. Serve it with cheese if you like, but taste it first.

SEAFOOD LASAGNA - SHRIMP, CRAB AND SCALLOPS IN WHITE SAUCE

Preparation - MediumServes 4 - 6
A delicious dish that can be prepared ahead.
1 lb shrimp (2 cups) medium size (frozen shrimp, should be thoroughly defrosted and dried off on paper towels before sautéing) - you can also use crab, scallops, etc.1 garlic clove, minced3 scallions cut in 1/2 inch pieces (greens included)2 T parsley, chopped1 T butter1 1/2 cups béchamel (when making sauce use only 1 cup milk)1/4 cup heavy cream1/2 cup dry white winefew threads saffroncayenne pepper, (optional, to taste)3/4 cup Fontina, provolone and mozzarella cheese mix , shredded1/2 cup freshly grated pecorino or Parmesan cheese8 lasagna sheets, cooked 'al dente' (we have not had success with pre-cooked)salt and ground black pepper
PREHEAT oven to 375 deg. F.
IN a saucepan, melt 1 T of the butter, sauté the garlic until transparent - do not brown or burn.
ADD the shrimp and toss over high heat for 1-2 minutes.
ADD scallions and parsley, stir and continue cooking till shrimp lose their transparency.
REMOVE from heat and set aside.
PREPARE the bechamel using just 1 cup of milk as you will be adding the cream and white wine to it.
WHEN béchamel is ready, stir in the cream, wine, saffron,cayenne and salt and pepper to taste, blend thoroughly and remove the sauce from the heat.
SPREAD about a third of the sauce over the bottom of an 8 x 10 or round pie pan.
SPRINKLE 1/2 the cheese mixture Fontina/mozzarella over the sauce.
SCATTER about half the shellfish evenly over the cheese.
COVER with half the lasagna sheets. Repeat the layers finishing with the last sheets of lasagna.
COVER with the remaining sauce and Parmesan and a few threads of saffron. The layers, from the bottom:SauceCheeseSeafoodLasagnaSauceCheeseSeafoodLasagnaSauceParmesan (and some ground black pepper if you wish)BAKE for 30-40 minutes or until the topping is golden brown (keep and eye on it, you don't want the top to burn).
Let stand for about 10 minutes before serving.