For dinner, we had homemade cheese spaetzle (Americanized with cheddar cheese as opposed to Emmentaler cheese) and mashed potato pancakes...yummy :)
Spaetzle Noodles
Ingredients:
- 2 1/4 cups flour, all-purpose
- 1 tsp salt
- 2 eggs
- about 1/2 cup water
- Mix flour and salt in a bowl.
- Add eggs and mix well.
- Gradually add just enough water to make a smooth, light, and firm dough.
- Let stand for 10 minutes. Meanwhile bring a large pot of salted water to boil.
- Push dough through the largest holes of a grater or metal colander directly into the boiling water. If dough is firm, it can be pushed through a ricer.
- Noodles will float when they are done (will take a few minutes). Remove with slotted spoon.
Cheese Spaetzle
Ingredients:
- 3 cups cooked Spaetzle (12 oz. dry Spaetzle)
- 2 - 3 cups shredded Emmentaler cheese
- 2 tbsp. butter (or olive oil)
- 2 small onions (sliced)
- salt and pepper
- Preheat oven to 325° F.
- Heat butter (or oil) in skillet and sautee onions until tender, about 5 minutes.
- Butter casserole dish. Begin by layering with 1/3 of the spaetzle, season with salt and pepper, sprinkle with 1/3 of the cheese. Repeat, until you have layered 3 times.
- Top with the sauteed onions.
- Bake, uncovered, about 20 - 30 minutes, or until bubbly and slightly browned on top
Stayed tuned for our next (real) trip to New Mexico next week :)

