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From: tonse@csa2.lbl.gov (Shaheen Tonse)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Spaetzle
Summary: original subject was
Keywords: recipe ovo-lacto
Message-ID: <1990Oct27.054151.11022@mthvax.cs.miami.edu>
Date: 27 Oct 90 05:41:51 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Reply-To: tonse@csa2.lbl.gov
Followup-To: rec.food.veg
Organization: Lawrence Berkeley Laboratory - Berkeley, CA, USA
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Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

I noticed the Spaetzli recipe and suggest adding to it in the following way,
which a Swiss friend taught me: (1) do as told from the last posting

>Spaetzle
 
>3 C flour
>1/4 tsp. nutmeg
>1/2 tsp. salt
>4 eggs
>1 C milk
 
>Bring a large pot of salted water to a boil.
>Mix together flour, nutmeg and salt.  Lightly beat eggs and add to flour
>mixture.  While beating, add milk in a thin stream.  The dough will be
>very sticky.  Now comes the fun part.  I use a food mill with a large
>hole grating disk, but I've heard that there is something called a 
>spaetzle maker which is like a grater.  Anyway, you place the
>chosen implement over the pot of boiling water and somehow coax small
>drops of batter to fall into it.  The noodles are done when they rise
>to the surface.   Drain and toss with butter, if desired.  They are 
>wonderful with any saucy dish.
 

Now.. Chop 1 large onion.
      Grate 1/2 cup Monterey Jack + 1/2 cup Medium sharp cheddar.
	Fry onions lightly in olive oil till transparent, then turn up heat and
brown them well. Add the prepared Spaetzli and then add the cheeses. Lower heat
and stir till cheese has melted. Serve, add salt to taste. 
					Shaheen.