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Old 01-10-2008, 11:12 AM   #1
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Spaetzle

My dad was German and made spaetzle all the time. He called them homemade noodles and it is my ultimate comfort food.

He didn't make little bitty ones either. He cut the dough off the side of the bowl and made big dumpling size pieces. I was feeling sick the other night and had to remember the recipe. I felt better right away, with spaetzle and gravy.

2 cups flour
3 eggs
1 teaspoon salt
approx. 1/2 cup water

Mix the flour and salt, then stir in the eggs. Add 1/2 cup of water and continue stirring until mixed. You should have a thick consistency..thicker than batter, but not balling up like dough. It might need more water.

Boil a big pot of salted water. Move the dough to the edge of the bowl and using a butter knife, cut off dumpling size slices into the boiling water. You can be a purist and push the dough through a large holed colander, but I think that gets too mushy and watery.

They just need to boil a couple minutes until they float. Drain and enjoy covered with butter, gravy, German Meatballs, or Sauerbraten.
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Old 01-15-2008, 08:27 PM   #2
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gravy makes everything taste better!
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Old 01-20-2008, 05:26 AM   #3
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When the school here was a boarding school it was called Gravy High.
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Old 01-20-2008, 05:29 AM   #4
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Here's a recipe for a quick gravy for German Meatballs.

1 (10 oz.) can beef broth
1 (3 oz.) chopped mushrooms
1/2 c. chopped onions
1 c. sour cream
1 tbsp. flour
1/2 tsp. caraway seeds

After browning meatballs, pour in the broth, meatballs and onion. Simmer for 30 minutes. Then blend sour cream, flour and caraway seeds (optional...I don't have any:tongue), bring to a simmer and serve over spaetzle.

(Use any basic meatball recipe, or even just ball up ground beef.)
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Old 01-20-2008, 05:36 AM   #5
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Here's another recipe for a variation of German Meatballs - not the creamy kind.


Ingredients:
3 tb Vegetable oil
1 lb All-purpose potatoes,
Scrubbed and sliced, about
3 1/2 cups
1/2 sm Head red cabbage, about
8 oz., cored and coarsely
Sliced
1 sm Onion, diced, about 1/2 cup
8 oz Lean ground veal
8 oz Lean ground pork
1 c Fresh bread crumbs
1/2 ts Grated lemon peel
2 tb Chopped fresh parsley
2 tb White wine
Worcestershire sauce
Salt and black pepper,to
Taste
2 ts All-purpose flour
1 tb Fresh lemon juice
1 tb Capers,drained



Directions:
1.In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add potatoes,cabbage and onion;cook about 5 minutes until crisp- tender,stirring frequently.Add 1/2 cup water;cook,covered,10 minutes,stirring occasionally.Meanwhile,in large bowl,combine veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped parsley and Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend well.

2.Shape mixture into 1 1/2" balls.In 12" skillet over medium-high heat,heat 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to saucepan with cabbage mixture;keep warm.

3.Stir flour into drippings in skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire sauce and capers. Gradually,stir in 3/4 cup water;increase heat to high.Bring to boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over meatball-cabbage mixture in saucepan;toss well.Spoon into serving bowl.Makes 4 servings.
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