German Noodle Salad Food

HOT GERMAN NOODLE SALAD

Steps:

• Cook noodles according to package directions. , Meanwhile, in a skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon. In the drippings, saute celery and onion until tender. Stir in flour, sugar, salt and mustard. Gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat., Drain noodles. Add noodles, bacon, vinegar and parsley to the celery mixture. Cook 2 minutes longer or until heated through.

GERMAN SPAETZLE DUMPLINGS

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

HOW TO MAKE GERMAN NOODLES OR SPAETZLE OR SPäTZLE

Steps:

• Mix flour and salt in a large bowl.
• Make a well in the center of the flour and add eggs.
• Using a sturdy wooden spoon mix together pulling in flour from the sides. Not all of the flour will be incorporated.
• Gradually add just enough water to make a thick, sticky, stiff dough that incorporates all the flour. It will be a stretchy big lump.
• Cover with towel and let rest at room temperature for 10 to 15 minutes.
• Meanwhile bring a large pot of salted water to boil.
• Fill spaetzle press or potato ricer with dough and press into boiling water. Only add one batch at a time to allow plenty of room for noodles to cook. Or, place a bit of dough at a time in a colander and push through holes using the back of a spoon.
• Allow noodles to cook for 2 to 3 minutes until they rise to the top and float.
• Remove with slotted spoon into a colander to drain well. Place in serving dish and add a pat of butter to prevent them from sticking.
• If serving later, rinse freshly cooked spaetzle with cold water.

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.

GERMAN HOT NOODLE SALAD

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Saute onion in reserved drippings until tender. Stir in the sugar, flour, salt and mustard; add water and vinegar until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly., Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through. Transfer to a serving bowl; sprinkle with reserved bacon.

GERMAN NUDELSALAT (NOODLE SALAD)

Steps:

• Mix ingredients for the dressing and mix well with cooked noodles (
• Check the seasonings& adjust the flavor as needed after it chilled, and might even add a little extra Remoulade or yogurt, if needed, tomorrow.
• It certainly does drink up the dressing quickly!

GERMAN HOT NOODLE SALAD

Steps:

• Cook noodles according to package directions; drain and set aside.
• In a large skillet, cook the bacon until crisp; remove bacon and drain on paper towels; crumble and set aside.
• Reserve 1 tablespoon of drippings in the skillet; stir/saute onion in hot drippings until tender.
• Stir in sugar, flour, salt, and mustard; add water and vinegar.
• Cook and stir until thickened and bubbly, about 2-3 minutes.
• Add noodles to skillet.
• Stir in celery and parsley; heat through.
• Transfer to serving bowl; sprinkle with bacon.

GERMAN NOODLE SALAD

Steps:

• Mix all other ingredients (except for optional egg garnish) in a salad bowl. If you prefer, add some vinegar from the gherkins to taste. You can also add more mayo.
• Refrigerate for at least 1 hour and up to 24 hours. Garnish with optional egg slices.

GERMAN "PUMPKIN" NOODLE SALAD

Steps:

• Using an asparagus peeler (or a wide veggie peeler), peel the skinned butternut squash flesh into very thin wide strips (they should look like wide pumpkin noodles).
• Cook spaghetti according to package directions, adding the pumpkin peelings in the last 2-3 minutes of cooking time to blanch them.
• Drain using a colander and rinse well with cold water until cool.
• In a small pan, melt a bit of fat (shortening,lard or butter- just enough to toast the almonds in lightly).
• Toast the almonds in the melted fat briefly- as soon as you can smell them, they are done- immediately remove from heat and let drain on a paper towel.
• Combine the dressing ingredients- taste it and add add more of any ingredient to taste- and by all means add a bit of salt and pepper as well if needed.
• In a bowl, mix together the pasta, the pumpkin, tomatoes,scallions, and the dressing well.
• Sprinkle with toasted nuts and serve.