|The School Lunchbox Cookbook (Cookbooks)|
|by Miriam Jacobs|
It's no mere coincidence that the easy availability of fast food to school children, both in school cafeterias and off campus, is increasing as ob...
Results 1 - 10 of 57 for soup rivels
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Bring milk just to boiling in saucepan, watching closely so it doesn't scorch. In bowl combine egg, flour, and salt. Work mixture together until ...
Soak beans overnight. ... potatoes cook, make rivels as follows: Beat ... Add tomatoes to soup and bring to ... until rivels are done (about 10 minutes).
Combine first 4 ... broth, cook until corn is done. For rivels mix flour and egg until moist. Drop off pieces into boiling broth, cook 10 to 15 minutes.
Cook potatoes in ... with salt, pepper and butter. Add rivels. Simmer 15 minutes. RIVELS: Stir the egg into flour with fingers to make small dry crumbs.
Combine flour, salt ... minutes, stir often to keep it from lumping. I use a picnic ham bone for my Rivel Soup. Take the bone out before adding the rivels.
Brown hamburger, put in kettle with 2 quarts water. Add diced potatoes. When soft, add corn, bring to a boil. Add rivels and cook for about 20 to 30 minutes.
Onion Broth: Saute ... refrigerator. Before making soup, remove fat ... just before heating. Rivel Mixture: Mix ingredients ... Cover and simmer 10 minutes.
Combine flour, salt ... until crumbly. Drop rivels into boiling broth ... minutes, stirring twice. NOTE: Some people add 1 cup corn to this broth-rivel mixture.
Cook potatoes in ... two forks. Drop rivels which are about ... several dashes of pepper, and 1 tsp. onion powder. Serve with parsley and crisp bacon crumbled.
Bring the broth ... crumbly. Rub through hands into boiling broth; add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked.
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