Ricketts Family Recipes

Add 8 cups of water to a large pot.
Add the chicken breast and 10 chicken bouillon cubes.
Cook for 25 minutes, stirring occasionally. If water level drops, add an extra cup of water.
Add the bag of Reames egg noodles.
Cook for an additional 20 minutes.
While noodles cook, fill a solo cup about 2/3 of the way with COLD water. Add 3 heaping tablespoons of cornstarch and stir well.
When the timer goes off, add the cornstarch mixture a little at a time, stirring after each addition. Add more for extra thickness.
Let cool - the stew will thicken more as it cools.

Add 12 cups of water to a large pot and add 10 chicken bouillon cubes.
Cut 3 chicken breasts and add to the pot once boiling.
Cook for 30 minutes.
Peel and cut 6 potatoes and add to the pot.
Boil for 25 minutes, stirring occasionally.
Add green beans and cook for an additional 10 minutes, stirring occasionally.
Make the cornstarch mix: fill a red solo cup 2/3 of the way with cold water, add 4 heaping tablespoons of cornstarch, and stir well.
Add cornstarch mixture to the pot and stir. Add more if you want it thicker.

Season ground beef with salt and pepper and cook in a skillet. Drain excess fat.
In a large sauce pan, add 3 small cans of tomato sauce and 3 1/2 cups of water.
Once beef is cooked, add it to the sauce pan.
Place sauce pan on heat.
Peel and dice 3 jumbo potatoes and add to the pan.
Let everything boil for 20 minutes.
Add the drained green beans, corn, and carrots (if using).
Add water if needed. Put a lid on to help steam the green beans.
Cook for 10 more minutes.
Stir and serve.

Drain most of the water from 2 cans of green beans; pour the rest in with the liquid.
Pour the remaining 2 cans of green beans in as-is (liquid included).
Cut up all the sausage and add to the pot.
Add salt to taste.
Cook for about 15 minutes until fully cooked, stirring occasionally.

Main Dishes