Vashenan Listmates, Does anyone have an old fashioned recipe for Rivels from the Valley of Virginia? Please share it! Thanks. 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)

Dear Gloria--> Here is how my mother made rivels. To approximately 1/2 cup of flour, add a pinch of salt and one egg. Dice the mixture with a knife and a fork to form beads or clumps of dough. When the mixture to which you are adding it is hot, introduce the "little dough balls,"--a few at a time and stir gently. Cover and cook until the rivels are done and the mixture to which you added the rivels is thickened. My mother added rivels to potato soup, which we only ate in the winter time. She also added these tasty little dough morsels to brown beans, which were rather soupy, but served on a plate rather than a bowl, along with fried potatoes and cooked or fried meat. Another favorite use of rivels was adding them to hot beef broth and rice. This dish was simply called "rice and rivels," and performed as an antidote when we weren't feeling well. Of course rice and rivels are tasty anytime for dinner or supper. (An aside: Remember there is no "lunch" in the Valley, unless you are referring to the meal you had at school.) I think you would classify all these dishes "comfort food." The reader will quickly recognize the dough pieces acted as extenders to the food budget of the frugal household, while filling the belly before working in the back forty. I am prone to say the making of rivels has its roots in German cookery. I have not researched that topic, but perhaps some kind VASHENAN Listmates will enhance and extend our understanding of this food extender????? One more thing: You may alter this recipe to use the egg yolk ONLY, which will make the mixture richer. Adding a little baking powder, which means "a pinch," will make the dough pieces fluffier, but still "stuffier." DO NOT WASTE the egg white: Women folk in the Valley never wasted anything! Best, Jane Dodson Perry -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of [email protected] Sent: Tuesday, February 05, 2008 10:23 PM To: [email protected] Subject: [VASHENAN] A recipe for Rivels Vashenan Listmates, Does anyone have an old fashioned recipe for Rivels from the Valley of Virginia? Please share it! Thanks. Gloria Bushong **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp0030000 00025 48) ------------------------------- 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