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Post by Granny Smith on Jan 23, 2011 21:53:12 GMT -5
Spaetzle
3 eggs 1/2 teas salt 1/2 cup water 1 3/4 cups of all purpose flour 2 tablespoons butter melted
In a bowl, beat together until very well blended the eggs, salt, water, and flour. Melt butter in a wide pan and keep near cooking area.
Bring a large kettle of boiling salted water to a boil, Place a colander with large holes over the boiling water so that the bottom of colander is about 2 inches above the water level. Ladle about 1/4 cup batter into colander then force batter through holes with a rubber spatula so batter falls in droplets into water. When spaetzle float to surface (stir if necessary) cook for a additional 10 seconds. Then skim spaetzle from water, drain and place in the pan of melted butter. Shake pan to completely coat spaetzle. Repeat procedure until all batter is used.
Serve buttered spaetzle immediately, or if made ahead, cool, cover, and refrigerate for as long as 3 days or freeze for a long as 2 months.
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Post by Valerie on Jan 24, 2011 6:35:45 GMT -5
My mom used to do something like this in potato soup. She mixed an egg, a pinch of salt, and enough flour to make a dough. Then she kind of crumbled it into the soup while it was cooking. It made little dumplings, but not fluffy like the kind with baking powder. Sometimes she put them in warm milk when she didn't feel good.
Do you serve these as a side, like buttered noodles?
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Post by eyeofthestorm on Jan 24, 2011 7:05:56 GMT -5
I haven't made these in years. Thanks for the reminder.
Yes, Valerie. IIRC, they're a very noodle-y dumpling. Very tasty.
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Post by Valerie on Jan 24, 2011 9:50:01 GMT -5
Anything rolled around in melted butter has to be good! Tell me what they go good with. They sound like they might be good with roast beef and gravy.
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Post by Granny Smith on Jan 25, 2011 20:14:24 GMT -5
I like them as a side with just about any meat - chicken, beef, pork, etc. I also put them in chicken soup, instead of noodles or dumplings (I heard that somewhere before)
You can also sprinkle parmesan cheese, toasted bread crumbs, or chopped nuts on them, along with the butter, of course. Or you can use olive oil in place of the butter.
I cooked a little garlic in olive oil, stirred in some chopped walnuts, then the spaetzle. When it was all heated through and well-acquainted, I topped it with a little parmesan. We had that as the main dish for lunch.
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