Amish Rivel Soup

INGREDIENTS:


2 cups flour
1⁄2 teaspoon salt
1 egg, well beaten
1 1⁄2-2 quarts chicken broth or 1 1⁄2-2 quarts beef broth
1 (15 1/4 ounce) can corn, drained and crushed

DIRECTIONS:

Combine flour, salt and beaten egg and mix with fingers until mixture is crumbly.

Heat broth; add corn and bring back to a simmer. Drop rivels slowly into broth.

Cook for about 10 minutes.

Rivels will look like boiled rice when cooked.

Food.com

Hungarian Chicken Paprikash

Ingredients:

3 Tbsp vegetable oil
1 vadalia onion, chopped
1 whole cut up chicken (skin in tact)
2 Tbsp sweet paprika
3 chicken bullion cubes (or more to taste) 1 per cup of water added)

ADD LATER TO BROTH:

1 pt sour cream
1/2 pt water
4 Tbsp flour (or more to thicken if you like)
3 tsp lawrey's seasoning salt (optional, but adds flavor!)

FOR THE DUMPLINGS:

4 eggs
3 c water
6 c all purpose flour
1 tsp salt

1 If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.


Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent.(you dont want them brown, just tender) Take off heat. Add the Paprika.Mix it well.

Put chicken parts in the pot and brown slightly with the onion/paprika mixture.(do it in batches if you have to and add additional oil in small amounts if needed).

NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin in tact. It adds to the flavor.

Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes ( a good rule is 1 cube for every one cup of water...just eyeball it. Also add the Lawry's seasoning salt (if available). Not necessary,but to me, is the secret ingredient Grandma didnt tell us about, until we saw her add it one day! ;).

Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.

2 While the chicken is simmering,Mix the sour cream,water and flour together with a hand mixer or a Kitchen-aid mixer. Whip it very smooth and set aside.

3 When the chicken is done,remove the chicken pieces to a colander to cool.

Slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly to incorporate into the broth.

OPTIONAL: You can de-bone the chicken, or leave the pieces in tack. I spoil everyone and skin and de-bone it and add it back to the sauce.Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! ;).

4 FOR THE DUMPLINGS:

Bring a large pot of water to a boil.

In a mixer combine eggs,water and flour and salt. Mix together to form a soupy dough.


When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water,so the dough will not stick to the spoon.  (Or press mixture through colander).

After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done.

Drain and rinse.

It makes alot of dumplings! But that is ok, they will be gone in no time!

5 Serve up a big helping of dumplings, and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.

Just A Pinch

Polish Egg Drop Noodles & Chicken Soup

Ingredients:

Egg Drop Noodles:

4 eggs
1/2 tsp salt
2 Tbsp water
1 C flour
2 Tbsp chopped parsley

Homemade Chicken Soup:

2 Tbsp Olive Oil
3 celery stalks, diced
3 carrots, diced
1 large onion, diced
8 C chicken stock
1 roasted chicken, shredded
Salt & Pepper to taste

Directions:

Egg Drop Noodles

Mix all of the ingredients.


Drop by tablespoons into simmering chicken broth. Noodles are cooked when they rise to the top.

Chicken Soup

Heat olive oil over medium-high heat in dutch oven. Add celery, carrots, and onion.

Saute vegetables for about 5 minutes, until onions start to become translucent. Pour in chicken stock and bring to a boil. Lower heat to simmer and cook for about 20 minutes, until vegetables become tender.                  

Add shredded chicken. Drop noodles into the stock.      

The soup is done when the noodles rise to the top. Add salt and pepper to taste.

Taste Book

Quick and Easy Egg Drop Pasta

Ingredients:

1 egg
2 1/2 tablespoons flour
1/4 teaspoon salt

Directions:

Separate the egg.
Beat the egg white until frothy.

Add the egg yolk, and beat for a minute longer.

Continue mixing,  add salt, and slowly add the flour.

Fill a pot with about 6 cups of water, and bring to boil.
Pour the batter slowly, in a a steady stream, into the boiling water, while mixing the water with a wooden spoon. (I tilt my bowl of batter over the boiling pot of water, and using a teaspoon, I release down about 1/2 teaspoon drops of the batter into the water, and mix the water with a wooden spoon from time to time, until all the batter is used up).

Boil for a minute, so all the pasta comes up to the top.
Strain through a colander, and serve.

That is all there is to this process. It takes only a few minutes, and your pasta is done.  This pasta is very light in texture.

If you decide to try it for a breakfast meal,  add 1 teaspoon of butter to the cooked pasta, garnish with fruit syrup, or mix in fruit jelly, and enjoy.

You can also cook this pasta in 2 cups of boiling milk rather than water, add 1 tablespoon of sugar or honey, and serve it as a hot cereal for breakfast, or as a light supper.  This usually was our breakfast during cold winter months.

Suburban Grandma

Snow Ice Cream

Ingredients:

4 Cups of Clean Snow
1 Tsp. Vanilla
1/4 Cup of Sugar
1 Cup of milk or half n half

Directions:

Collect 4 cups of Fresh CLEAN SNOW (not yellow).

Don't pack it down, just scoop it up into a four cup measuring container.

Put the snow in the freezer while gathering other ingredients so it doesn't melt.

Mix together the milk, vanilla, and the sugar. Stir until the sugar is dissolved well.

Slowly add the snow to your mixture, stirring constantly, until it is as thick as ice cream.