Spatezel & Potatos

2 c Flour 1/2 c. Milk 1 egg 2 c. Water 1/2 stick butter Mix together flour, milk and egg until it forms a dough. Then flatten it and cut it into strips and then into small pieces. Put water and butter into large sauté pan and bring to a boil, then drop noodles into the water, put onions and potatoes on top. Add salt and pepper. Put lid on and keep cooking without stirring until all the water is cooked out. Then flip over with a spatula and let cook until golden brown.

Sauce for schnitzel

1 pkg. Knorr's Hunter Sauce mix or brown sauce mix
1 med. onion, chopped
1 tbsp. oil
1 1/4 c. water
2-3 tbsp. cooking wine

1. In saucepan cook onion in oil until brown.
2. Add water, sauce mix and wine and cook until thick

Hunter Sauce

Ingredients
2 oz Bacon; diced
4 oz Onion; chopped
8 oz Mushrooms; sliced
1 tb Tomato paste
1/2 c Water
1/2 c Dry wine
1 ds Thyme
1/2 ts Paprika
1 tb Parsley
2 tb Sour cream
Salt and pepper; to taste

While meat is browning, saute the bacon and onion until golden brown. Add tomato paste and mushrooms and saute over low heat. Add the wine, water and seasonings. Let simmer for 5 minutes. Stir in the sour cream. Pour over Schnitzel.

Schnitzel

Ingredients
1 lb Pork cutlets 1/2 inch thick
1 Egg; beaten
Salt and pepper
1/2 c Bread crumbs

Pound cutlets. Rub salt and pepper onto cutlet. Let stand for about 10 minutes. Dip cutlet in beaten egg and then in crumbs. Brown in a small amount of oil over low heat for approximately 10 minutes on each side.

Home Fries

INGREDIENTS (Nutrition)
3 medium russet potatoes, cubed
3 tablespoons butter or margarine
salt and pepper to taste

DIRECTIONS
Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

Buttery Soft Pretzels

INGREDIENTS 4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

DIRECTIONS
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned.

German Spaetzle Dumplings

Ingredients
1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
Press dough through spaetzle maker, or a large holed sieve or metal grater.
Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.