Here is a noodle recipe that came from my great grandmother, Susan Peters-Trook, who came from the Forestville area to Indiana. You cut up smoked sausage to about 1/2 inch thick and fry in veggie oil (I think she used lard). In the meantime you cook a batch of thick noodles or those flat dumplings. She made her own but I get them frozen at the grocery store - so much easier! Cut up a small head of cabbage. When the sausage gets brown add the cooked noodles/dumplings and cabbage and stir. Add water to keep from sticking. She use to throw in some butter too. Cook until cabbage is cooked but still crisp. As usual with most of her recipes (other than baking) there are no measurements. I use rivels in soup here in Indiana too. Carole ----- Original Message ----- From: "Nancy Shrum" <[email protected]> To: "VASHENAN group" <[email protected]> Sent: Thursday, February 07, 2008 10:01 PM Subject: [VASHENAN] Diddle, Diddle, Dumplins > Good evening, everyone. > > Bev, it's interesting that you brought up dumplings. I've had > sauerkraut and dumplings on my mind all evening!!! My mother made > dumplings. They included baking powder which made them plump up like a > ball. She fixed them on top of the cooked homemade sauerkraut and we ate > homemade apple butter on them. Yummy!!! However, it was important that > you didn't lift the lid on the pot while the dumplings were cooking. > > But then there are other kinds of dumplings made with pie dough and baked > such as apple dumplings. > > Sorry that I've messed up the "rivel" thread. I get the posts by digest > in email, and then I read them at the site, also. > > Nancy > > PS: I don't think I've read anything about homemade noodles yet. My > Grandma Sue Grandstaff made them, and I guess the ones I get at Cracker > Barrel in beef broth are homemade. They are thick, and I love 'em. > > "Shine like stars in the universe as you hold out the word of life......." > Phil 2:15, 16 NIV > > From: [email protected] > Subject: Re: [VASHENAN] A recipe for Rivels > Date: Thu, 7 Feb 2008 17:34:51 EST > > 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