s SPAETZLE BAKED HAM AND GRUYERE *****
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s SPAETZLE BAKED HAM AND GRUYERE *****
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Ingredients
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Instructions Instructions: *** 12-15-08 excellent, we had a spaetzle thing which makes it a little easier than the colandar *** These dumplings help to make a satisfying main-dish casserole. 1 2/3 cups all-purpose flour 1 teaspoon salt, divided 1/4 teaspoon baking powder 2 1/4 cups 1% low-fat milk, divided 4 large eggs, divided 2 quarts water Cooking spray 1 cup finely chopped onion 3/4 cup finely diced ham (about 4 ounces) 2 tablespoons all-purpose flour 1/4 teaspoon black pepper 3/4 cup (3 ounces) shredded GruyFre cheese Preheat oven to 375¦. Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder. Combine 3/4 cup milk and 2 eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes. Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough. Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cook 5 minutes or until lightly browned, stirring frequently. Remove from heat; stir in ham. Combine spaetzle and onion mixture in a 2-quart baking dish coated with cooking spray, tossing gently. Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk. Pour milk mixture over spaetzle mixture. Sprinkle evenly with cheese. Bake at 375¦ for 35 minutes or until cheese is lightly browned. Yield: 6 servings (serving size: about 1 cup) CALORIES 310 (28% from fat); FAT 9.6g (sat 4.4g,mono 2.9g,poly 0.9g); IRON 2.4mg; CHOLESTEROL 165mg; CALCIUM 288mg; CARBOHYDRATE 35.7g; SODIUM 786mg; PROTEIN 18.8g; FIBER 1.5g Cooking Light, APRIL 2004 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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