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Spaetzle

We lived in Germany for a little bit and one of our favorite meals was Spaetzle, especially while we were skiing.  My husband loves to make this for us and it brings back so many fabulous memories for our family.  It is quite easy to make and so yummy!

Spätzle [ˈʃpɛtslə] ( listen) is an egg noodle or dumpling  used in the cuisine of southern Germany and Austria.

Spaetzle Recipe

6  eggs, beaten frothy
3 cups of sifted flour
1 cup of milk
3 tablespoons of butter, melted
1/4 teaspoon of nutmeg
Salt to taste
Boiling salted water

With electric mixer beat flour a little at a time into the frothy egg mixture. Add salt and nutmeg.  Beat in milk and melted butter a little at a time, until well blended.

Place a colander with large holes over the pot of boiling water and, with a rubber spatula, press small amounts of the batter through the holes directly into the water.  Mixture can also be put into a pastry bag and dropped into boiling water.  We have a special lid for our pan that we use.

Drop a few at a time into the boiling water. Cook about 5 minutes. As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a dish to drain.

Now this is when it gets really good.  We cook about a half a pound of bacon in a large skillet. Drain the fat, reserving just a little bit to saute one chopped onion. Saute onion, and then add in crumbled bacon and the noodles. Sprinkle with cheese. Any cheese can be used and we mostly use a cheddar mix that we already have, but it is especially good with Gruyère.  Spaetzle can also be topped with melted butter, cream sauce or put into a soup.

Would you like a bite?

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