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Recipe Samples

Mom’s Chicken Slippery Pot Pie:

This recipe is a family favorite wintertime dish, especially good on a snowy day. It comes from the Pennsylvania Dutch and Mennonite side of the family. Get a plump hen that has stopped laying for life. Disjoint it and cut up as you would a frying hen. Cover with water and cook with onion and celery. Boil for an hour or so until firm, not tender. Add 2 peeled and coarsely chopped carrots long with 6-8 peels and chopped potatoes. Boil for another 15-20 minutes. Add egg noodles.

Egg Noodles:
1 cup flour
1 large hen or duck egg
2 one-half egg shells of water
1 one-half egg shell soft lard
Small pinch of salt

Mix thoroughly and knead dough. If too wet, add a little flour; if too dry, add water. After kneading, let dough rest in a ball for 10-15 minutes. Roll out on table like a piecrust. Use a sharp knife to cut a long strip first length-wise and then cross-wise creating 1½ “ squares. Add noodles a few at a time to the pot pie, stirring to make sure they don’t stick together. After the whole lot is in a boil, add salt and pepper. Place pot in 250° over until thick and done. This was named slippery because the noodles will slip off your spoon pretty quick. This is a great noonday meal, but in this day and age, be sure you exercise good after eating it!

 
 

Potato with Rivels Soup:

Here’s one you must try – it’s home-y heart warming soup that sticks to the backbone – perfect for while you are out in the cold sledding or splitting wood. My mother often said that if ever she had to choose just one thing to eat, it would be potato soup because it is so nourishing. During the Civil War era, people packed potatoes in barrels of brine and sent them to the prison camps to help keep their loved ones healthy.
Rivels are made by beating one nice hen or duck egg with a fork; then add enough flour to make it crumbly and add a pinch of salt. Once you have dropped them into the soup, cook on low for 20 minutes. Do not boil. The same great taste every time.

Soup: Peel and boil some potatoes – as my mother said, “Maybe 6 or 8, more if you like.”
Drain and smash them up coarsely
Add a little butter
Add a good quart of milk (If too thick after cooking, add a little more.)
Add finely chopped celery
Add salt and pepper to taste
Bring to a slow boil
Drop rivels in soup by rubbing rivels back and forth between both hands to crumble