Title: Spaetzle (German Dumplings)
Categories: European Ethnic Pasta Side
Yield: 1 Servings

3	lg	Eggs
2	c	Flour
2	tb	Butter
1	c	Milk
1/2	ts	Salt

Beat eggs well; add remaining ingredients and beat until the dough blisters. Drop from the tip of a wet teaspoon into boiling salted water. Cook until tender (about 15 minutes). Drain. Toss with melted butter. (I like to put sauteed onions with this) Good substitute for potatoes.

Posted by C. Norberg on GEnie. MM by Sandy Brinks. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com Submitted By SYLVIA STEIGER On 06-22-94 (1918)

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