Received 14:47:16 on 08/18/91, Posting #    51 *****
 
 
Subject:     OVO: Spaetzel
From:        Jerome Grimmer <ST6267@SIUCVMB.SIU.EDU>
 
From: retants@rodan.acs.syr.edu
Newsgroups: rec.food.veg
 
In article <2898D17B.4C93@mthvax.cs.miami.edu> bklejner@acs.ucalgary.ca (Bat-Ami
>Spaetzel
>2 cups flour
>2 eggs
>salt
>pepper
>2 Tbsp olive oil
>3 tbsp sparkling water
>
>Mix all the ingredients (I used regular water and worked just fine)and
>put in the spaetzel implement (or just cut with a sharp knife). Throw
>in boiling water for a couple of minutes.  Enjoy! Suggestion: eat with
>Hungarian chicken (I'll post one version soon)
 
Geez, none of these recipes are the way my grandmother and father made/make
it (my grandmother emmigrated in her 20's)
 
Of course, it's hard to post, but...
 
2 Cups flour
3 Eggs
Pinch of salt
Enough water to make into a really heavy thick gooey dough.  This stuff should
not run more but more like lean when you tip the spoon over, and when you go
to pull that spoonful out, it should fight you hard.
 
Beat well with a wooden spoon lifting up the dough to get a little air in
and all the lumps out.  Put a big spoonful on a moistened wooden cutting
board and using either a knife (i use a butter knife) or a real cutter
(looks like a flat piece of metal rolled at one end so you can hold it)
cut the spaetzel off into the boiling water in quick short strokes to make
small noodles.  After each dollop of dough is in the water, cook until the
water boils again, wait a minute, then scoop out with one small metal strainer
and dump into a pot of cold water.  when all is out of the boiling water,
dump the cold water over a collender and refill the cold water, then start
with the next scoop of dough.
 
Personally, i love these with a good roastbeef and lots of gravy overtop,
but that's only because i haven't managed to steal my grandmothers recipe
for Roladden from my father yet. :-)
 
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***** 