s SPAETZLE BAKED HAM AND GRUYERE ***** s   



Yields: 0


Ingredients


 
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:

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