===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-15-93 (21:19)             Number: 360
From: THE KID #127 @1609005*1      Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Re: Does anyone do RIVELS      Conf: (37) Home Cooki
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 -=> Quoting Patricia G. Irvin #50 @94 to All <=-


 PGI#> Are there any Pennsylvania Dutch cooks out there who can tell me how
 PGI#> to do@ RIVELS?  One of my favorite soups is Chicken Corn Soup, but the
 PGI#> authentic soup@ has a type of stringy dumplings called rivels in it.
 PGI#> My sister-in-law makes@ the best Chicken Corn Soup ever, but when I
 PGI#> asked her how to make the RIVELS@ she said, Oh, I don't know--some
 PGI#> flour and water and drizzle it in the soup.@ Ummmmmmm, that doesn't
 PGI#> tell me much, and because she doesn't measure, she@ couldn't give me a
 PGI#> definitive recipe.
 PGI#> Is there a Dutch cook out there?

 I have found the easiest way to do rivels is get a heavy cast iron skillet.
 Heat about 3 tablespoons butter until melted and coating bottom of the pan.
 drop tablespoons of flour in the pan.  while the flour is in the pan use
 a spatula on it's edge to roll the floor. The important thing is to always
 keep the flour moving, otherwise you have a mess that is absolutely nothing.
 alternate removing rivels to your stock, adding butter, and flour until you
 havr as many rivels as needed.



... Open mouth, insert foot, echo internationally.
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