Here's a quick, easy, carby, tasty side dish in case you're scrambling to pull your Easter dinner together. Some of Mrs. WYA!'s favorite culinary memories are from her Grandmother's; maybe it was that Ohio country water, maybe it was the vegetable garden, maybe it was her knack for canning, probably it was combination of everything. Anyway, rivels was one of those dishes that she enjoyed at Grandma's and here's the recipe.
1/2 cup flour
- Place flour in bowl.
- Make a well in center; drop egg in well (see photo).
- Cut egg into flour with fingers until crumbled (size of dry beans).
- Drop slowly into boiling salted water or broth or potato soup (Mrs. WYA! discovered it is pretty darn good in cream of chicken soup so we always use 1 can of that).
- Cook 10 minutes.
When we need a big batch, we just keep repeating the process.