| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
German |
Egg cheese, Pasta noodl, Xport |
8 |
Servings |
INGREDIENTS
| 8 1/2 |
c |
Water; divided |
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Egg substitute |
| 1 |
ts |
Salt; divided use |
| 1 |
tb |
Margarine |
| 1 |
|
Clove garlic |
| 1 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
1. Combine 1/2 cup water, the flour, egg product and 1/2 teaspoon salt in
medium mixing bowl. Stir with wooden spoon until well blended.
2. Combine remaining 8 cups water and 1/2 teaspoon salt in 4-quart
saucepan. Bring to boil over medium-high heat.
Using a spatula, scrape small amount of batter through back side of coarse
grater over boiling water.(Batter should drop in small pieces.)
When spaetzle floats to surface of water, remove with slotted spoon and
place in water. Repeat with remaining batter. Drain water from spaetzle.
Set aside.
3. Melt margarine in 10-inch nonstick skillet over medium heat. Add garlic
and spaetzle. Cook for 7 to 10 minutes, or until spaetzle is hot and just
begins to brown, stirring occasionally.
Remove with slotted spoon. Drain well.
PER SERVING: 1/2 cup (55 g); 106 cals, 2g fat (17%cff)
Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra
Inc.
Notes: Egg substitute reduces the cholesterol of Spaetzle, short egg
noodles from Germany.
>from Pat Hanneman (Kitpath) Mar98
Recipe by: Healthy Choice EGGS & CHEESE Mar98
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 06,
1998
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