Hi Nancy, Jody, Jane and all, My mother always spelled it rivels as that is how it is pronounced. Nancy, you reminded me that my mother used to put rivels in several recipes. She never was good at making those cute little dumplings so she did rivels in her stewed chicken but I had all but forgotten that she also put them in white bean soup with ham added! You triggered that memory. Thanks. Jody, Rivels in our family goes back to the Pennsylvania Dutch country where my great grandmother grew up. She probably got the recipe from her family and passed it along. There was never anything written down as Nancy pointed out and it was frustrating as a young bride back in 1966 to get the family recipes from my mother and aunts who never measured anything! Just a sprinkle of this and a dab of that and so forth. I personally love rivels but haven't had them since my mother died. Guess I will try them from the recipes that have been sent to me. Thanks everyone. Makes my mouth water to think about them! Nancy, Russell and I truly love your stories about the Fort area since some of his relatives lived there. His great grandfather Andrew J. Bushong left Virginia on a train in 1893 for Indiana where a lot of the other relatives had settled earlier. Gloria Bushong **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp003000000025 48)

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