Spaetzle - special kind of noodle
Knoedel - in most of the cases made with potatoes but also known as
Semmelknoedel - made from old rolls
Leberknoedel - made out of liver

If so many people like German recipes you may visit www.kochen.de to get
some more URLs or  www.maggi.de or ... I know there are a lot of other
recipe collections on the (German) Internet.

Have Fun (especially by translating this with Babelfish ....)

as




Allan Chalmers <[log in to unmask]>@RAVEN.UTC.EDU> on 07/11/2000 10:24:23
PM

Please respond to Allan Chalmers <[log in to unmask]>

Sent by:  HP-3000 Systems Discussion <[log in to unmask]>


To:   [log in to unmask]
cc:
Subject:  Re: [HP3000-L] Das recipe


Ok - it's spaetzle if you aren't using the umlaut and
"knudel" or dumpling, oftentimes a "leberknudel" or
liver dumpling(I guess the german members have retired
for the day).  Spaetzle is a pasta like dish.  Gute
geschmeck!
--- Dave Darnell
<[log in to unmask]> wrote:
> Spaetzel !
>
> I must have sounded like a nut describing my
> hardware for making knoedel
> (spelling wrong, probably) when I thought I was
> describing spaetzel.
>
> What's a knoedel, anyway?
>
> -dtd
>
> > -----Original Message-----
> > From: Newton, Ernie [mailto:[log in to unmask]]
> > Sent: Tuesday, November 07, 2000 1:18 PM
> > To: [log in to unmask]
> > Subject: Re: Das recipe
> >
> >
> > Rouladen has turned into our traditional Christmas
> dinner.
> > We use rump
> > roast, thinly sliced with the grain.  We also use
> burgundy
> > along with beef
> > stock in the gravy.
> >
> > My wife also makes a mean spaetzel to go along
> with the rouladen.
> >
> > Ernie
> >
> > -----Original Message-----
> > From: Bruce Conrad
> [mailto:[log in to unmask]]
> > Sent: Tuesday, November 07, 2000 11:53 AM
> > To: [log in to unmask]
> > Subject: [HP3000-L] Das recipe
> >
> >
> > Achtung! Ich bin ein berliner. :0
> > When cooking German recipes, I always add more
> beer than the
> > recipe calls
> > for.
> > Although this is not technically a 'spice', it
> does make the
> > dish taste very
> > authentic.
> > bhc, danke shoen ;)
> > (although something is telling me to say "just add
> more memory to your
> > system")
> >
> > Date:    Mon, 6 Nov 2000 08:13:56 -0700
> > From:    Dave Darnell
> <[log in to unmask]>
> > Subject: OT: Rinds Rouladen
> >
> > Can some of our German members help with this
> recipe?
> >
> > I have perfected my recipe for rinds rouladen,
> except for the
> > spices to be
> > added to the gravy.  I need suggestions on the
> most
> > "traditional" spices for
> > this purpose.  Also interested in regional
> variations.
> >
> > The recipe so far:
> >
> > thin strips of round steak, salted & peppered,
> > spread with hot mustard (senff?)
> > bacon strips
> > very thin sliced onion
> > very thin sliced dill pickles
> >
> > roll up, tie, and brown in butter.  Add beef stock
> and simmer.  Remove
> > rouladen.  Add flour to butter & beef stock to
> make gravy.
> >
> > Some recopies say "add spices to gravy" but do not
> say which spices.
> > Suggestions?
> >
> > Thanks.
> >
> > Dave "the experimental chef" Darnell
> >


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