INGREDIENTS

INSTRUCTIONS

In a 6-quart kettle bring 5 quarts salted water to a boil for Spaetzle. In
a large bowl whisk together flour and salt. Put parsley in a blender.
In a heavy saucepan bring milk just to a simmer. With blender motor running
add milk to parsley and blend until milk is very green. In a bowl whisk
together eggs and water and add green milk in a slow stream, whisking
constantly.
Add milk mixture to flour mixture, whisking until mixture forms a soft,
smooth batter like dough. Force dough through a Spaetzle-maker into kettle
of boiling water.
Preheat oven to 375 degrees F.
Stir Spaetzle gently to separate and boil 5 minutes, or until just tender.
In a large colander drain Spaetzle and rinse well under cold water. Drain
Spaetzle well and transfer to a large baking dish.
In a small heavy saucepan cook rosemary with salt and pepper to taste in
butter over moderate heat, stirring, 2 minutes and drizzle over Spaetzle,
tossing well. Season Spaetzle with salt and pepper. Spaetzle may be
prepared up to this point 1 day ahead and chilled, covered.
Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated
through.
Yield: 6 servings
Recipe by: Cooking live Show #9010
Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997

A Message from our Provider:

“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”