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GERMAN SPAETZLE

2 cups all-purpose flour
1 teaspoon salt
2 eggs
3/4 cup milk

Stir together the flour and salt. Combine eggs and milk; stir into
the flour mixture. The batter must be thick and gooey. Pour or
spoon the batter into a spaetzle maker and place it on the lip of,
or hold it over, a large saucepan or pot of boiling, salted water.
Press or crank (depending on the design of your spaetzle maker)
the dough into the boiling water. Note: If you don't have a Spaetzle
maker, this can also be done with a colander and a large flat spoon.

Take care to let the extruded pieces of dough (the spaetzle) fall
on the slightly bubbling water surface and let them cook for
approximately 10 - 20 seconds according to their thickness. Spaetzle
swimming on the surface are sufficiently cooked and should be
gathered with a large slotted spoon, drained and placed into a
serving dish. Stir in some melted butter or margarine to keep the
Spaetzle from sticking together and garnish with some bread crumbs.
Makes about 4 cups of Spaetzle, which is sufficient as a side dish
for 2-3 people.

Serve with nearly any meat dish as a nutritious replacement for
potatoes or pasta. Spaetzle is great with gravy, sauces or just
plain.

As a delicious variation to the above recipe, scoop the Spaetzle
out of the boiling water and arrange in alternate layers of grated
cheese and fried onions in a preheated dish. This is the Aaltonen
family favourite!

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