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Welcome to Your Recipes, the spot where you can share recipes with your community.

To get things started, I'm passing along one of the recipes I fall back on often for two reasons: All the ingredients can be kept in your pantry so it's perfect for those days when you forget to leave out anything to thaw, and my teen-age son, who doesn't care for many of the meals I fix, will eat this.

This isn't an original with me, but I have made my own changes to one that appears in ``Desperation Dinners'' by Alicia Ross and Beverly Mills. (Their column by the same name often appears in The Sun News on Wednesdays in Coasting.)

Quick chicken stew

2 cans (14 1/2 ounces) nonfat chicken broth

1 can (14 1/2 ounces) vegetable broth

1 large can (10 ounces) white

8 ounces wide egg noodles

1 tablespoon flour

2 tablespoons cold water

Black pepper to taste Bring the three cans of broth to boil in a covered soup pot. When it boils, add the noodles and the chicken (undrained).

Cover the pot and bring back to a rolling boil. Uncover pot and stir to break up any chicken chunks. Boil uncovered over high heat, about six minutes.

While the stew is boiling, combine the flour and water in a small container with a lid and shake well until the lumps disappear. When the noodles are tender, add the flour mixture and stir constantly until the stew thickens, about two minutes.

Season with pepper and serve.

Now it's your turn.

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