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MAULTASCHEN (SWABIAN POCKETS)

2 3/4 cup flour
4 egg
salt

1 Tbsp butter
6 bacon rasher, cut into cubes
3 onion, diced
1/4 lb Italian sweet sausage
1 hard roll
1/2 lb spinach, cooked
1/2 lb ground meat
1 cup farmer's sausage, diced
3 egg
3 Tbsp parsley, fresh, chopped
salt, to taste
black pepper, to taste
nutmeg, grated
1 egg
3 tablespoons evaporated milk
beef stock

Combine the flour, eggs, and salt in a bowl and mix to make a pasta
dough. Then add a little water and knead until it has a firm but
elastic consistency.

To make the filling, melt the butter in a skillet and fry the bacon
with the onions until both are quite translucent. Combine the
bacon mixture with the sausage meat.

Moisten the hard roll in water, press dry, and put through the meat
grinder (better than the food mill or food processor), along with
the bacon mixture, cooked spinach, ground meat or smoked farm
sausage, leftover roast, etc. Then fold in the eggs, parsley, and
seasonings; mix together.

On a board that has been sprinkled with flour, roll out the dough
into rectangular sheets (about twice as wide as you want your
'Maultaschen' to be). Take a tablespoon measure and put little
dabs of filling at equally spaced 3-inch intervals all down the
middle of one side of the sheet of dough. Mix together the egg
and canned milk and apply it to the spaces in between, the outer
edge and the fold line. Fold the plain half of the sheet of dough
over to cover the filling, press down firmly on the spaces around
the little packets of filling, and use a pastry wheel or knife to
separate the packets into 3-inch square or diamond- shaped
'Maultaschen'. The process is similar to making ravioli. Cook
thoroughly in beef stock or boiling salted water for about 10 to
15 minutes, depending upon the size of the 'Maultaschen'. They'll
bob up to the surface when they're done; remove them with a slotted
spoon and allow to drain.

To serve: Cut an onion or two into half-rings, fry in butter until
golden brown and empty the contents of the skillet over the
Maultaschen on the serving dish. Serve with potato salad or a
mixed green salad.

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