Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Spaetzle




Source of Recipe


by Shanny, from the Frugal Gourmet


List of Ingredients




2 eggs
2 tbsp. vegetable oil
1/2 cup water
1/2 cup milk
2� cups flour
1/2 tsp. salt
1/4 tsp. baking powder
2 tsp. dillweed
4 quarts salted water for cooking

Recipe



Using an electric mixer, blend the eggs, lard or oil, water and milk. Stir the flour together with 1/2 tsp. of the salt and the baking powder in a dry bowl. Blend this mixture into the liquid. Mix well and set aside for a moment.

Bring 4 quarts of water to a boil and add 2 tsp. of salt. Using a spaetzle maker or spaetzle press, squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch.

When the dumplings float to the surface, they are
done. Remove them with a slotted spoon and place in a colander. They can be served with paprika gravy or pan fried with a little butter, just until they are a bit golden, and topped with parsley.