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 BBS: The GWE BBS [ASV/CIN]
Date: 08-13-93 (19:48)             Number: 353
From: CHELSEY #13 @1618002*1       Refer#: NONE
  To: PATRICIA G. IRVIN #50 @94     Recvd: YES 
Subj: Does anyone do RIVELS?         Conf: (37) Home Cooki
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PGI#@>Is there a Dutch cook out there?
       Gee! I looked a little harder and here it is.
        Chicken Rivvel Corn soup

1 stewing chicken (about 4 lbs.)
3 1/2 quarts water
2 onions, chopped
1 cup chopped celery and leaves
8 ears of sweet corn, shucked
2 hqard-cooked eggs shelled, and sliced
salt and pepper
1 cup all-purpose flour
1 egg, well beaten
1/4 cup milk

Cook chicken at a simmer in boiling water for 3 hours or until tender
Remove chicken pieces and strain broth.
Add onions celery and corn cut from cobs to the broth. Remove chicken
meat from bones and cube. Add cubes to soup. Cook until vegetables are
tender. Just before serving add hard-cooked eggs and season with salt
and pepper to taste.
 Mix flour, egg and milk. Rub mixture with a fork until it crumbles.
 Drop crumbs slowly into soup. Cook covered without stirring over low
 heat for 7 minutes. Serve immediately. Makes 6 servings.
I am sooooooooo hungry!
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