Swiss Spaetzle (Very Easy Homemade Noodle)

Ingredients:

3 cups flour
3 eggs
1/2 cup milk
3/4 cup water
1 teaspoon salt

Directions:

1 Heat water in a big pot for cooking.
2 Meanwhile mix flour, eggs, milk, water and salt together with a blender.
3 Let rest 5 to 10 minutes and mix briefly.
4 Add salt to the boiling water.
5 Add the dough directly into the boiling water quickly using a holed colander or a spaetzle maker.
6 When the spaetzle float, they are ready; it takes about 2 or 3 minutes.
7 You can prepare colorful spaetzle if you add to the dough:.
8 for red some tomato concentrate;.
9 for yellow 1 teaspoon turmeric powder;.
10 for green 1/2 cup mashed spinach;.
11 for orange 1 cup of mashed cooked squash or carrots; reduce the water to about 1/2 cup.
12 And so on….

Creamy Cheddar Fondue

Ingredients:

1 (8 ounce) package fat free cream cheese, cut into cubes
3/4 cup low-fat milk or 3/4 cup nonfat milk
1 cup shredded cheddar cheese
1/4 cup chopped onion
chunky French bread, cubed (dipper)

Directions:

1 Heat cream cheese with milk in fondue pot or saucepan on low heat.
2 Stir until it is smooth.
3 Add in the cheddar cheese; keep stirring!
4 Let completely melt together; stir in the onion.
5 You may dip the French bread into the fondue!

 

New Potatoes With Three-Cheese Fondue

Ingredients:

2 teaspoons olive oil
1/2 cup chopped onion
1 cup whipping cream, plus
2 tablespoons whipping cream
1 (8 ounce) package cream cheese, room temperature
1 cup freshly grated parmesan cheese (about 2 ounces)
1/2 cup packed grated gruyere cheese (about 1 1/2 ounces)
1/4 teaspoon ground nutmeg
1 lb unpeeled large red potatoes, cut into 1 inch pieces
6 cups water
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh parsley

 

 

Directions:

1 Heat oil in heavy medium saucepan over medium heat.
2 Add onion; sauté until soft, about 4 minutes.
3 Reduce heat to low.
4 Add cream, cream cheese, Parmesan, and Gruyère.
5 Whisk until smooth, about 3 minutes.
6 Stir in nutmeg.
7 Season with salt and pepper.
8 Remove from heat.
9 Combine potatoes, 6 cups water and salt in large saucepan.
10 Bring to boil over high heat.
11 Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes.
12 Drain.
13 Transfer potatoes to bowl.
14 Add olive oil and parsley; toss to coat.
15 Season to taste with salt and pepper.
16 (Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.) Place potatoes on platter.
17 Spear each with skewer (48 6-inch skewers).
18 Serve with warm fondue.

 

Coq Au Vin Fondue from "the Melting Pot"

Ingredients:

3 1/2 cups vegetable stock
1/2 cup Burgundy wine
1/2 cup sliced mushrooms
1 tablespoon garlic, minced
2 green onions, sliced

Directions:

1 Heat vegetable stock in fondue pot until it begins to simmer.
2 Add all other ingredients, bring to simmer.
3 Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.

Pretzels

Ingredients:

1 (1/4 ounce) package active dry yeast
4 cups unbleached flour
1 1/2 cups water (110-120 degrees)
1 large egg, beaten
1 teaspoon salt
1 dash coarse salt
1 tablespoon sugar

Directions:

1 Dissolve yeast in warm water.
2 Add salt and sugar to yeast mixture.
3 Blend in flour and knead dough until smooth, about 7 to 8 minutes.
4 Cover and let dough rise until double in bulk.
5 Punch down.
6 Cut dough into small pieces and roll into ropes.
7 Twist ropes into pretzel shapes and place on greased cookie sheet.
8 Using a pastry brush, brush pretzels with egg and sprinkle with coarse salt.
9 Allow pretzels to rise until almost double in bulk.
10 Bake at 425°F.
11 For 10 to 15 minutes or until browned.
12 Best if eaten immediately.
13 If not, store in airtight container.

Cabbage Casserole

Ingredients:

1 head cabbage, shredded (about 12 cups)
1 can cream of mushroom soup, undiluted
1 onion, chopped
5 tablespoons butter or 5 tablespoons margarine, divided
6 ounces American cheese, cubed
1/4 cup dry breadcrumbs
salt (optional)
pepper (optional)

Directions:

1 Cook cabbage in salted water until tender; drain thoroughly.
2 In a large skillet, sauté onion in 4 Tbsp.
3 of butter until tender.
4 Add soup and cheese, heat and stir until melted.
5 Stir in cabbage (salt& pepper if desired).
6 Transfer to an un-greased 2-quart baking dish.
7 In a small skillet, melt remaining 1 Tbsp.
8 butter; stir in breadcrumbs.
9 Brown lightly.
10 Remove from heat and sprinkle over casserole.
11 Bake uncovered at 350ºF.
12 for 20-30 minutes, or until heated through.

Spaetzle (noodles)

Ingredients:

3 cups unbleached flour
4 large eggs, beaten
1 teaspoon salt
1/2 cup water (or more)
1/4 teaspoon nutmeg
1/4 cup butter

Directions:

1 Sift flour, salt and nutmeg together in a bowl.
2 Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon.
3 Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
4 Using a spätzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water.
5 Cook noodles in the water about 5 minutes or until they rise to the surface.
6 Lift noodles out and drain on paper towels.
7 Brown noodles in melted butter over low heat.

Cheese Fondue

Ingredients:

1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb emmenthaler cheese, coarsely grated (2 cups)
1/2 lb gruyere, coarsely grated (2 cups)

Directions:

1 Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
2 Add wine to pot and bring just to a simmer over moderate heat.
3 Stir together cornstarch and kirsch in a cup.
4 Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
5 Stir cornstarch mixture again and stir into fondue.
6 Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
7 Transfer to fondue pot set over a flame and serve with bread for dipping.

Accompaniment

cubes French bread, on fondue forks or long wooden skewer

Karen's Swiss Steak (Stove Top, Crock Pot or Oven)

Ingredients:

1 1/2 lbs beef round steak, cut 3/4 inch thick
3 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon pepper
3 teaspoons garlic powder
2 teaspoons shortening
1 (16 ounce) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 tablespoon Worcestershire sauce
1/4 cup red wine
1/4 cup water
hot cooked noodles
mashed potatoes or hot cooked rice

Directions:

1 Cut meat into 6 serving pieces.
2 Combine flour, salt, mustard, pepper, and garlic powder.
3 Put 2 T. of the flour mixture into the meat.
4 Brown the meat in the shortening on both sides.
5 Drain off excess fat.
6 Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine.
7 Cover and simmer for 1 1/4 hours or until meat is tender.
8 Remove meat to a serving platter and keep warm.
9 Combine 1/4 water and the remaining flour mixture.
10 Stir into tomato mixture until thick and bubbly.
11 Pass with meat.
12 Serve meat and sauce with hot cooked noodles or rice.
13 Crock pot directions:.
14 Prepare swiss steak as above except cut meat to fit your crock pot.
15 After browning meat, transfer to crock pot.
16 Stir remaining flour into pan drippings in the skillet.
17 Stir in the remaining ingredients and cook until thick and bubbly.
18 Pour over meat in the crock pot.
19 Cook on low for 8 to 10 hours.
20 Serve with hot cooked noodles or rice.
21 Oven directions:.
22 Place meat in a baking dish.
23 Cover with thickened drippings and veggies as above.
24 Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes.
25 Serve with hot noodles or rice.