|My dinner salad before the dressing.|
|My husband's dinner salad with shredded cheese before dressing.|
|Our steaming Spaetzle a rich stock with chicken, vegetables, and noodles.|
1 1/2 quarts good chicken or turkey stock
3/4 C. sliced celery
3/4 C. shredded carrot
1 large diced onion
2 C. diced chicken or turkey, optional
Simmer all together 20 minutes or so until the vegetables are tender.
Batter for Spaetzle:
1 large beaten egg
good pinch of salt, no more than 1/4 t.
1/2 C. flour
1 T. milk
Beat egg, add salt, flour, and milk gradually. Beat well. Batter should be thick and elastic. Butter or spray with cooking spray a flat dinner plate and a table knife. Flatten out the batter on the prepared plate and tilt it over the bubbling hot soup. Slice off small noodles and slide them off the plate. Continue until the batter is gone. Let them cook about 5 minutes until they are all floating atop the soup. Garnish with parsley or green onion diced finely if desired and serve. Yield 4 servings.