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Sunday, March 15, 2015

Soup #10

Chicken Corn Rivel Soup

3-4 pounds of chicken
2 tbsp salt
1/4 tsp pepper
1 1/2 cup celery chopped
1 medium onion chopped
2 tbsp minced parsely
1 quart corn

In a large kettle cover chicken with water add salt and pepper.  Cook until soft and remove bones if there are any.  Cut meat into small pieces.  Heat broth to boiling point and add remaining ingredients  Cook 15 minutes and add meat.  Heat through.


1 cup flour
1 egg
1/4 cup milk

Combine flour and egg.  Add the milk.  Mix rivels with two forks and form to the size cherry stones or smaller.  Drop rivels into boiling some boiling broth.  Stirring to prevent rivels from sticking together.

Friday, January 2, 2015

Meat #14

Meat Balls with Mushroom Soup

2.5 pounds of hamburger
1/2  cup chopped onion
1.5 cup cracker crumbs
3 eggs
2 cans mushroom soup and enough milk to make into a gravy
2.5 tsp salt
1/2 teaspoon pepper
1/2 cup catsup
1/2 cup cream
2 cups any vegetable that you prefer ( we went for brussel sprouts)

Mix all ingredients excepts vegetable and mushroom soup, and shape into small balls..  Brown meatballs and put into casserole dish.  Add mushrooms soup to drippings in skillet.  Add enough milk to make a gravy.  Stir until heated.   Gravy thickens as it cooks.  Add vegetable.  Pour soup over meatballs and vegetable.  Cover and bake at 325 degrees fpr 1 hour and 15 minutes.