I've never had these even though my mother's family was over in Luray. I will have to ask my sister if she remembers them. They sound a lot like tiny dumplings. Bev In a message dated 2/7/2008 10:44:32 A.M. Eastern Standard Time, [email protected] writes: Hello Listers: I've enjoyed the dialogue going on about Rivels. When Gloria just mentioned Pennsylvania Dutch I was reminded that I have a Pennsylvania Dutch cook booklet (dated 1961) that gives the directions for Rivels. Maybe this will help the other listers as well. RIVELS 1 cup flour 1/2 teaspoon salt 1 egg, beaten Combine flour, salt and egg until mixture is crumbly. Rub through hands into the boiling liquid / broth / soup, and cook about 10 minutes. The rivels will look like boiled rice when cooked. I remember my mother (of German heritage) making rivels. She would put the dough on a dinner plate and use a paring knife to cut small pieces from the edge, continually working the dough to the edge until it had all been cut off and dropped in the steaming liquid. Boy, does this ever bring back memories. Estelle ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp003000000025 48)

Okay - question for you - my grandfather was the Lehew and was born in Wisconsin, raised in Iowa and his line left Virginia around 1800. He used to make for us Nothings - which are pretty much today's funnel cakes - he also made for us - usually for breakfast.. it was deepfried bread and I think we put salt on it. He died when I was 12, so I don't remember what he called them. sound familiar to anyone? --------------------------------- Looking for last minute shopping deals? Find them fast with Yahoo! Search.