9:36 AM 3/1/98

Here is a recipe that we love.
I apologize if this comes out  running together. Ever since I
downloaded AOL 4.0 and post to a newsgroup, my recipes
run together even tho' I type them in a recipe format.
If anyone knows why this is happening I would appreciate hearing from you...

Spaetzle
2 cups all purpose flour
grated zest of 1/2  lemon (optional)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 to 1 cup milk  
1 large egg lightly beaten  
1 large egg white lightly beaten  
3 Tablespoons fine chopped parsley (also opptional)

Fill a large pot 2/3 full with lightly salted water and bring to a boil.
Combine flour, lemon zest, baking powder, salt and parsley in a large bowl.  In
a large measuring cup whisk together the egg, egg white, and 3/4 cup of the
milk.  Make a well in the center of the dry ingrediants and pour enough of the
egg mixture, stirring with a whisk or fork to make a smooth batter, It will
resemble thick pancake batter.  Add more milk if necessary. Lighlty oil a
spaetzle maker or colander with large holes. Hold over boiling water and place
1/4 of the batter into the colander or spaetzle maker and scape back and forth
until it is forced through the holes. Boil the spaetzle until they float to the
top. About 1-2 minutes. Scoop them out of the water and plunge into cold water,
and drain. When finished with all the batter, Place bowl of drained spaetzle in
the fridge until you are ready to use.  To heat, place a few tablespoons of
butter in a skillet, add a little salt and pepper, and lemon juice if desired,
simmer and add the spaetzle, cook until they are heated through.  When making
spaetzle with a chicken dish I always use the lemon and parsley with it.  If
you are serving with beef, you may want to eliminate it...
Enjoy





"Love......like bread.....should be made fresh everyday"


BKR MAMA1@aol.com
wendy