Savor the Flavor

Herbed Spätzle

Ingredients: 3 cups all-purpose flour 1/2 tsp. salt 1/4 tsp. black pepper, finely ground Pinch Cayenne 4 large eggs 1 cup milk 6 tbsps. fresh herbs, very finely minced (tarragon, cilantro, basil, Italian parsley, etc) 1/4 tsp. black pepper, finely ground Basil Oil Instructions: Bring a large pot of salted water to a rolling boil. In a large bowl, combine the flour, salt pepper, and cayenne. Make a well in the center of the mixture, place the eggs, milk and herbs in the well and beat with a wooden spoon until the mixture is just smooth. Place one-quarter of the dough in a colander. Hold the colander over the water, and with a spoon, press the dough through the holes, allowing it to drop into the water. When the spätzle float to the surface, they are done. Remove with a slotted spoon to a warm bowl: cover to keep warm. Repeat and serve with the oil. Note: These light, tiny dumplings are a cinch to make, and can be paired with a variety of dishes as a homemade alternative to pasta. Andrea’s West Virginia Potato Cakes Ingredients: Mashed potatoes Self-rising flour 1 medium onion, chopped Oil and Butter for frying 1 egg Salt and Pepper to taste Instructions: Left over mashed potatoes, or you can buy mashed potatoes in most Deli’s. Chop a medium onion and put into bowl with mashed potatoes. Add an egg. Mix in self-rising flour one tablespoon at a time until the mixture is a little thicker than pancake batter. Salt and pepper to taste. This can take quite a bit of flour depending on the amount of potatoes you begin with. Begin frying the potato cakes in hot pan with about ¼ cup of oil and tablespoon of butter. Drop mixture by heaping tablespoon into oil. Do not flatten the potato cake; let it sizzle. When the bottom of the cake begins to form a crust, turn it over and fry the other side. Do not crowd the potato cakes. Replenish the oil/butter as needed. Anonymous Contribution, Germany

Ranae Semonco Bailey and Auntie Andrea

Savor The Flavor

75