Cook water, sugar, cornstarch, eggs, lemon juice and vanilla until thick. Watch so it doesn’t scorch. Remove from stove to cool. Add butter. When cool, add cool rice, marshmallows, pineapples and whipped cream. Mix, chill and serve.
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In a large saucepot or Dutch oven, combine water, chicken broth, soup, chicken, onions, carrots, vermouth, garlic, basil and oregano. Bring to a boil; add tortellini. Simmer uncovered 30 minutes. Add broccoli. Simmer an additional 5-10 minutes or until broccoli is tender. Serve with cheese.
Saute butter, onion and celery for 10 minutes on medium. Add water, milk, potatoes, carrot, soup base, salt and pepper. KNOEPHLA DOUGH: Combine knoephla dough ingredients adding enough water to make stiff dough. Cook on medium for 20-30 minutes.
In a 3-1/2 to 4 qt. electric crock pot, stir together all ingredients. Cover and cook on low heat 8-10 hours or until vegetables are tender. Delicious, just try it!