| 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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