The Morrison Family

Brought to us by Desiree

1 cup sifted all-purpose flour
2 tablespoons sifted all-purpose flour
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 large egg
6 tablespoons milk
3-4 gallons boiled salt water (for cooking spaetzle)
1/4 cup melted unsalted butter
———
TO MIX IN A FOOD PROCESSOR: Place 1 cup plus 2 tablespoons flour, nutmeg and salt in a work bowl fitted with the metal chopping blade and whirl briskly to mix. Add egg and milk and beat hard (about 3 to 4 one-minute churnings of the motor) until batter is elastic and shows bubbles on the surface.
TO HAND MIX: Mix dry ingredients in a bowl; combine egg and milk and add all at once; beat hard until batter is bubbly and elastic.
Push the batter through a spaetzle press (or colander) into kettle of rapidly boiling salted water. Cook the spaetzle uncovered for 8 minutes, stirring occasionally. With a slotted spoon, lift the spaetzle to a large bowl of ice water and let stand until nearly ready to serve—but no longer than an hour or two.
Drain the spaetzle well in a colander, then warm 4 to 5 minutes in the melted butter in a large sauté pan over moderately low heat, stirring now and then. Serve at once.
Serves 4.
Source: Recipezaar.com

Brought to us by Jessica

20¼ fluid ounces water (luke-warm)
1(¼ ounce) packet active dry yeast
3¼ teaspoons non-iodized salt
5½ cups bread flour
2¼ cups rye flour
Buttermilk
———
Dissolve yeast in water.
Knead flour and salt into water mixture creating a smooth dough (optimal when dough easily comes out of the mixing bowl).
Let dough rise in a warm place for 20 minutes in a covered, greased bowl.
Reknead the dough for a short time and form into a loaf.Place loaf on a greased baking sheet (or baking stone). Cover with damp cloth and let the dough rest until doubled in height (approx 30-60 min) Tip: for a nicer crust brush the loaf with buttermilk periodically. Do not let the surface of the dough dry out.
Place a baking pan in bottom of oven and preheat to 480 Deg F.
Place the dough with its greased baking sheet in the oven. Then pour some boiling water into the baking pan that is already in the bottom of the oven. (to quickly create steam in the oven).
Lower the oven temperature to 430 Deg F. Bake the loaf until desired brownness (40-60 min). To test for doneness, knock on bottom of loaf. If it produces a hollow sound it is ready to remove from oven and place on cooling rack until cool.

Brought to us by Paul

10 oz Sauerkraut
9 oz bacon, chopped
1 onion, chopped
1 large garlic clove crushed
4 1/4 cups cold water
1/2 teaspoon paprika
2 teaspoons chopped fresh dill
5 oz smoked sausage of your choice, sliced or chopped
5 oz sour cream
sea salt and freshly ground black pepper
———
Rinse the Sauerkraut in cold water and leave to drain.
Place Sauerkraut, onion, garlic and cold water in a large saucepan with seasoning. Bring to the boil, then simmer for 15 minutes.
Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run. Stir in the paprika and mix into the Sauerkraut mixture. Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice. Stir in the cream, check the seasoning and reheat until just on the point of boiling. Serve with rye bread.
Source: Germanfoods.org