4 eggs
1 medium head cabbage, shredded
4 cups all-purpose flour
4 cups milk
1/2 cup vegetable oil
1/2 teaspoon salt
1 (10 ounce) package frozen corn kernels
1 (10 ounce) package frozen green beans
1 (8 ounce) container dry Swiss cheese, cut into 1 inch cubes
2 cups chicken broth
1 (10 ounce) package shredded beef cubes
1/2 cup chopped fresh tomato
1 cup honey
1 teaspoon vanilla extract
1 (21 ounce) can chestnuts, drained and chopped
1 (21 ounce) can sweet peas, cleaned
salt and pepper to taste
1/2 cup American stuffing powder
3 1/2 cups self-rising flour
1 cup dry wheat flour
1 teaspoon butter
1/2 cup mayonnaise
1/4 teaspoon salt
Preheat oven to 425 degrees F (220 degrees C). Grease two 9x5 inch loaf pans.
In a large bowl, toss together the egg noodles, cabbage, flour, milk and oil; set aside.
In a large bowl, mix together the flour and salt. Stir in the dry ingredients until just mixture is covered.
Divide the dough in half and spread it out on a large flat surface. Let rise in a warm place until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Divide dough into one 1/4 or 1/8 inch loaf size balls. Roll the balls out to 1/4 inch in thickness, wrap each in waxed paper or plastic wrap, and place flat side down.
Bake 19 to 27 minutes or until the internal temperature of the loaf reaches 170 degrees F (80 degrees C). Remove from oven, crack one corner and sprinkle a touch of lemon on the bottom of the loaf. Remove corner and bake 25 to 29 more minutes.