Rivels Recipes

Steps:

• Bring broth to a boil while you make the rivels.
• To make rivels:
• Put flour and salt in a bowl.
• In a separate bowl, scramble eggs with a fork.
• Add eggs to flour/salt mixture and "rivel 'em up" (just stir around with a fork until mixture becomes crumbly).
• Drop by small handfuls into boiling broth.
• Boil for 15 minutes and enjoy!
• **If the broth isn't flavorful enough, add some chicken soup base.
• **You can pinch some of the dough together to get bigger "rivels".
• **You can also add cooked chicken to the soup.
• **Also works well with ham or beef broth.

Steps:

• In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly., In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Gradually add flour mixture; bring to a gentle boil, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Sprinkle servings with parsley and pepper.

Steps:

• Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Rub between hand or pinch off pea-sized pieces and drop them into simmering soup. Cover loosely and let cook for about 15 minutes or until rivels solidify. To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them to be reheated in the soup just before it is served. Good in Chicken Soup or potato soup.

Steps:

• If you have fresh chuck roast sear on both sides with about a T. of oil in a hot pan, season if you like with salt and pepper and any seasonings you like with your beef, if frozen add straight to pressure cooker.
• Put meat and water in pressure cooker, and cook until meat is tender and broth is rich. (You can also use half water half beef broth or just add bullion cubes to the water for a richer flavor).
• Mix the rest of the ingredients together and cut the cold butter into the dry stuff until crumbles form. (I have found it's easier to add everything to the food processor and pulse until you get small crumbles. Add a tiny bit of cold water if it's too dry. Almost like a crumb topping only with dough. The food processor will make a much finer crumble than if you do it by hand so if you like big crumbles of dough hand cut it using a fork or cutter.
• When the meat is done remove from the broth and shred, then season your broth to taste. Get your broth boiling and add crumbles, gently stir to keep them from lumping. Cook for about 5 minutes.
• Add beef back into broth and enjoy.
• You can also use chicken just sub chicken for beef.
• For an extra delicious broth add some whole or cut in half veggies to the cooker with your meat like celery, carrots and an onion. Keep them big enough you can pull or strain them out after cooking.