September 7, 2001

Spaetzle

Spaetzle

Land o’ Lakes Recipe Collection


1 cup milk
2 eggs slightly beaten
2 Tbl butter, melted
2 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
For Serving
3 Tbl butter, melted
1/4 cup chopped fresh parsley

Instructions


In large bowl stir together milk, eggs and 2 Tbl butter. Stir in flour, baking powder and salt until well mixed.

Too cook spaetzle, in heavy pot bring 4 quarts water and 2 tsp salt to a full boil. Press spaetzle batter, using rubble spatula through a spaetzle maker , course colander or drop small pieces of batter from a spoon into boiling water. Do this in two batches. Cook over medium high heat until spaetzle float to top (2 to 3 minutes). Remove with slotted spoon; drain well. Place in serving bowl; keep warm. Repeat for next batch. Gently toss spaetzle with 3 Tbl butter and parsley.

Yield: 8 servings

Comments


10/17/00 - A half recipe works fine. Be sure to drain thoroughly. You may want to do smaller batches to give enough time to drain and not over cook. My potato ricer came with a spaetzle disk, FWIW

Baked Rigatoni With Ham, Mushrooms & Peas

Baked Rigatoni With Ham, Mushrooms & Peas

Land o’ Lakes Recipe Collection


4 oz (1 1/2 cups) uncooked dried rigatoni or ziti
3 Tbl butter
1 medium (1/2 cup) onion, chopped.
1/2 lb fresh mushrooms (2 cups) cut in half (or fourths or thickly sliced)
1/4 cup all purpose flour
1 cup half and half (milk if you have to)
3/4 cup chicken broth (bullion is OK).
3/4 cup freshly grated Parmesan cheese (do not use the stuff in the can).
1 lb (2 cups) cubed cooked ham (doesn’t have to be expensive)
1 (10 oz) package frozen peas
1/8 tsp nutmeg
1/8 tsp pepper

Instructions


Cook rigatoni according to package directions. Rinse with hot water (the cooking water); drain and set aside.

Heat oven to 350 degrees (F). Meanwhile, in 3 quart saucepan melt butter; stir in onion and mushrooms. Cook over medium heat ; stirring constantly, until onion is soft (2 to 3 minutes). Reduce heat to medium; stir in flour until smooth and bubbly (1 minute). With wire whisk stir in half and halfand broth. Continue cooking, stirring occasionally until sauce thickens (4 to 5 minutes). Remove from heat. Stir in 1/2 cup grated Parmesan cheese and all remaining ingredients (ham, peas, spice);

Spoon cooked rigatoni into 3-quart casserole. Add sauce; stir gently to coat. Cover; bake 15 minutes. Stir; sprinkle top with remaining 1/4 cup Parmesan cheese. Cover; continue backing for 10 to 15 minutes or until heated through.

Yield: 6 servings.

Comments


I tend to use a bit more nutmeg and far less peas and a little
bit more pasta. Freezes wonderfully. Can be cut in half.