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MIX TOGETHER
4 EGGS CUP MILK OR WATER
2 CUPS FLOUR
1 TEASPOON SALT
BRING TO BOIL
4
QUARTS WATER OR BROTH
2 TEASPOON SALT
4 TABLESPOON BUTTER
PRESS BATTER THROUGH COLANDER WITH LARGE HOLES
( take a large can and punch holes in the bottom)
A FEW TABLESPOON AT A TIME INTO BOILING BROTH STIR ONCE OR TWICE
TO PREVENT STICKING
COOK UNTIL SPAETZLE RISE TO SURFACE AND ARE TENDER ABOUT 5 MINUTES
DRAIN POUR MARGARINE
OVER SPAETZLE EXCEPT WHEN USING BROTH WITH MEAT IN IT.
12 SERVINGS
140 CALORIES PER SERVING
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