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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 6 |
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Something my Mother-in-law taught me 20+ years ago, a perfect side dish for her favorite meatballs, or with the Sunday supper roast pork loin. Grossmom was a wonder in catering to her son and husband with wonderful meals, and working full time. Read more . She was a class act through and through, dressed in silk and as formidable as a juggernaut. One did not mess with her methods, no deviations or derivatives allowed. Ingredients:
2 cups of all purpose sifted flour |
1 teaspoon of salt |
2 eggs, slightly beaten |
3/4 cup of milk |
1/2 teaspoon of dried parsley |
1/8 teaspoon of sage |
1/8 teaspoon of thyme |
1/3 cup of dried bread crumbs |
3 tablespoons of melted butter |
Directions:
1. Sift together flour, salt, and herbs. Add eggs and milk, mix well.
2. Heat a large stock pot of water (salted) to boiling.
3. Place mixture in a coarse sieved colander.
4. Hold over boiling water and press batter through the colander.
5. cook and stir for five minutes. Drain well.
6. Meanwhile, toast the bread crumbs in the butter and toss with the spatzle. Eat while hot.
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