One in a 12-volume set of miniature cookbooks! Recipes from the top selling cookbook From Amish and Mennonite Kitchens fill these inexpensive treasures.
The recipes reflect wonderful food, the heritage of loving the soil and respecting honest labor, and tables laden with bounty.
These small impulse items make delightful gifts! A gift envelope available with each miniature cookbook.
A bowl of homemade soup can warm any occasion. Rich yet simple, filling yet not fattening, this is basic, sturdy fare. We've selected the favorites (complete with rivels), from Old Time Beef Stew to Clam Stew. Try your own additions to these and make them yours!
Book Description
Editorial Reviews
About the Author
Phyllis Pellman Good is editor of Festival Quarterly, a magazine exploring the art, faith, and culture of Mennonite peoples. She and her husband, Merle, oversee The People's Place and the Old Country Store. Phyllis is the author of several books, among them Cooking and Memories.
The Goods are the parents of two daughters and are members of the Landisville Mennonite church.
Rachel Thomas Pellman is manager of the Old Country Store in Intercourse, Pennsylvania., which features quilts, crafts, and toys by more than 200 Amish and Mennonite craftspersons. Rachel and her husband, Kenny, are co-authors of The World of Amish Quilts and its companion book, Amish Quilt Patterns.
Rachel and Kenny are the parents of one son and are members of the Rossmere Mennonite Church.
Phyllis and Rachel are sisters-in-law.
Excerpt. © Reprinted by permission. All rights reserved.
Excerpt
Corn Rivel Soup
Makes 8-10 servings
3-4 lb. stewing chicken
2 Tbsp. salt
1/4 tsp. pepper
1 1/2 cups celery, chopped
1 medium onion, chopped
2 Tbsp. minced parsley
1 quart corn (fresh, frozen, or canned)
Rivels
1. In large kettle cover chicken with water. Add salt and pepper. Cook until soft. Remove bones and skin from chicken and cut meat into small pieces.
2. Heat broth to boiling point and add remaining ingredients. Cook about 15 minutes. Add meat. Heat thoroughly. Garnish with hard-boiled egg and parsley.
Rivels
1 cup flour
1 egg
1/4 cup milk
1. Combine flour and egg. Add milk. Mix rivels by cutting with two forks to make crumbs the size of cherry stones.
2. Drop rivels into boiling broth while stirring to prevent rivels from packing together.
Corn Rivel Soup
Makes 8-10 servings
3-4 lb. stewing chicken
2 Tbsp. salt
1/4 tsp. pepper
1 1/2 cups celery, chopped
1 medium onion, chopped
2 Tbsp. minced parsley
1 quart corn (fresh, frozen, or canned)
Rivels
1. In large kettle cover chicken with water. Add salt and pepper. Cook until soft. Remove bones and skin from chicken and cut meat into small pieces.
2. Heat broth to boiling point and add remaining ingredients. Cook about 15 minutes. Add meat. Heat thoroughly. Garnish with hard-boiled egg and parsley.
Rivels
1 cup flour
1 egg
1/4 cup milk
1. Combine flour and egg. Add milk. Mix rivels by cutting with two forks to make crumbs the size of cherry stones.
2. Drop rivels into boiling broth while stirring to prevent rivels from packing together.
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