| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Soups/stews, Poultry | 1 | Servings | |
INGREDIENTS
| 1 | pt | Chicken broth |
| 1 | pt | Milk; whole |
| 1/2 | pt | Cream; heavy |
| 2 | tb | Rice; cook separately |
| 1 | Egg yolk; beaten lightly | |
| Flour; add to make rivels |
INSTRUCTIONS
When about ready to serve, heat milk, broth and cream to boiling point, then add rivels. Cook a few minutes, add rice and small piece of butter. Season to taste. Source: Mrs. Char. Lawrence, Valley College Grange, Wayne County, OH From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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