COOK SIMPLY BY SUSAN MYKRANTZ Is it just me, or does this cold weather bring out the urge for stick-to-your-ribs comfort food? Chicken and noodles, beef and noodles, chicken and dumplings all fill the bill for tasty, filling comfort foods for those days when the temperatures are in the “you have got to be kidding” range. It might take some time, but sometimes making noodles or dumplings from scratch adds some extra comfort to the comfort food. This week Cook Simply features some easy recipes for homemade noodles and homemade dumplings. It also includes a recipe for Rivel Soup, which was a childhood favorite of my dad’s. He would enjoy a bowl every time he went to his favorite restaurant in Amish country. So, until next time, stay warm, stay safe and simply cook Homemade Noodles 3 egg yolks 1 egg 3 tablespoons cold water 1 teaspoon salt 2 cups flour Lightly beat the eggs and add cold water and salt. Using your hands, work the flour into the liquid. Divide the dough into three balls and cover to keep from drying out. Place the ball on a floured surface and roll out as thinly as possible. Place the dough between two clean towels until the dough is partially dry. Cut the dough into strips. With a thin, sharp knife, cut the strips into the desired width; 1/8 inch for fine noodles, up to 1/2 inch for broad noodles. Allow the noodles to dry completely before storing or using. Yields about 6 cups. Rivel Soup 2 cups sifted flour 1/2 teaspoon salt 1 egg, well beaten 6 cups chicken broth Combine flour, salt and egg. Blend mixture until crumbly. Pour mixture into boiling broth and cook 10 minutes. The flour mixture will look like boiled rice when it is cooked. Dumplings 1 cup flour 3 tablespoons butter 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1 tablespoon parsley 2/3 cup milk 2 1/2 cup chicken broth 2 cups chopped chicken Combine flour, baking powder and salt in a mixing bowl. Cut in shortening until it is the texture of cornmeal. Add parsley. Stir in milk to moisten the flour mixture, but the batter should not be smooth. Pour chicken broth into a stock pot and cook on high heat 8 to 10 minutes or until boiling. Drop the dough by rounded teaspoons unto the boiling broth. Cook on high, uncovered, for 6 minutes. Add chicken and cook, covered on high for 5 minutes or until dumplings are firm. Pour into a serving dish and serve. Drop Dumplings 1 egg 1 cup milk 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt Beat egg and milk slightly and add to dry ingredients. Drop by the spoonful into a hot fruit or berry compote. Cover tightly and cook until firm, about 10 minutes. |
