| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Hungarian |
Hungary, Pasta, Dumpling |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All purpose flour |
| 1 |
ts |
Salt |
| 2 |
tb |
Cream of Wheat or Farina |
| 2 |
|
Eggs |
| 3/4 |
c |
Water |
| 1 |
tb |
Butter melted |
|
If |
you try one of my recipes please tell me what you think. |
|
|
E-Mail me at: june4@interaccess.com |
INSTRUCTIONS
There are many recipes for dumplings. Every family makes theirs a little
different. Spaetzle are little dumpling, these are made with Farina or
Cream of Wheat. They are firmer than an all flour Spaetzle. These are good
in Chicken Soup, Tomato Soup, Chicken Paprikas, Beef Gulyas. Regards, June
Meyer.
Put flour, salt, and cream of wheat into a bowl. Make a well in the middle
and add the eggs, water and butter. Stir until batter is smooth and thick.
Cut the batter by teaspoon full into a big pot of boiling salted water. Dip
the spoon into the hot water each time to keep the batter from sticking to
the spoon. Cook only half the batter at a time to avoid crowding. Stir the
bottom of the pot with a wooden spoon so that the dumplings will rise to
the top. After the dumplings rise, let them cook for 2 minutes. Remove from
the water and drain. Serve warm.
Posted to EAT-L Digest 14 Dec 96
From: Walt Gray <waltgray@MNSINC.COM>
Date: Sun, 15 Dec 1996 15:56:20 -0500
A Message from our Provider:
“You’re never too old for God”