German Noodle Bake Gemutlichkeit Food

GERMAN NOODLE BAKE

Steps:

• In a small bowl, combine flour and salt. Make a well in center; add eggs. Stir together, forming a dough. , Turn dough onto a floured surface; knead 5-6 minutes. Divide dough in half. Roll each portion into a 12x9-in. rectangle. Dust both sides of dough with flour; roll up, jelly-roll style. Cut into 1/4-in. slices. Unroll noodles on paper towels; let dry for up to 2 hours., Preheat oven to 350°. In a Dutch oven, bring water to a rapid boil. Add noodles; cook 7-9 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and paprika until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Stir in eggs., Drain noodles; transfer to a greased 11x7-in. baking dish. Top with cheese sauce. Cover and bake 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly., ,

GERMAN NOODLE BAKE (GEMUTLICHKEIT)

Steps:

• Grease well a 2-quart casserole dish. Preheat oven to 350 degrees. Cook noodles according to package instructions until tender, but not soft. Drain well.
• Melt butter in a skillet; saute onion and celery. Stir in salt, caraway seed, and pepper. Spread a third of the noodles in casserole dish. Cover with half of the vegetables. Add half of the cottage cheese and half of the sour cream, spreading it over evenly. Repeat alternating layers, ending with noodles. Sprinkle with shredded cheese. Pour beaten eggs over the top of the casserole. Bake for on hour. Let stand for 10 minutes before cutting into servings.

SPATZLE (LITTLE GERMAN NOODLE DUMPLINGS)

Steps:

• Mix eggs, flour, 1/2 teaspoon salt and the pepper.
• Add milk or water (your choice).
• Batter will be thick.
• Heat water or broth of choice till boiling.
• Add 1 teaspoon salt.
• Press batter through colander (preferably one with large holes), a few tablespoons at a time, into boiling water.
• Stir once or twice while boiling to prevent sticking.
• Cook until dumplings rise to surface and are tender, about 5 minutes; drain.
• Pour butter over dumplings.
• NOTES: These free-form dumplings make an unusual side dish, sprinkled with grated cheese or toasted bread crumbs.
• They can be made in hot broth instead of water, and some recipes instruct forcing the Spatzle dough directly into a boiling soup to cook, just minutes before the soup is brought to the table.
• Spatzle is also delicious drained and then fried in a little butter or margarine.