Green Beans and Ham with Spaetzle
 
leo volz 
 
leo writes: "this is my family's variation on the green beans and ham 
recipe. instead of potatoes, make homemade spaetzle, which you can cook 
right in the pot with the ham and green beans if you time it right. 
instead of straight vinegar topping, which i happen to like, drawn 
butter sauce made with vinegar. after serving this last night my wife 
says that i have now surpassed her grandmother in all but one german 
culinary endeavor -- doughnuts!" 
 
 
green beans and ham 
 
serves 4 to 6 
 
this is an old pennsylvania dutch standby. when the green beans are 
coming out of the garden, they have this often. it is so good and very 
versatile. you can use more or less beans, less ham, more or less 
potatoes, whatever you prefer. you can also use a leftover meaty ham 
bone for the meat. i remember my mother would sometimes add speckled 
beans. for something similar, try the southern-style green beans and 
country ham. it's not as light, but so delicious. 
 
3 lb.  green beans, cleaned and snapped
1 lb.  smoked ham (any cut will do)
3 large  potatoes, cut in large cubes
1 large  onion, coarsely chopped
  water
  salt and pepper to taste
  red wine or cider vinegar for garnish
 
place the beans, ham, potatoes and onions in a large pot. add enough 
water to come about halfway up the ingredients. add pepper. bring to a 
boil; cover, reduce heat and cook until ham and beans are tender, about 
1-1/2 hours. (cooking time will depend on the age of the beans, but 
they should be very tender.) remove the ham and cut into bite-size 
pieces. taste the beans and add salt if needed. return the ham to the 
pot and cook for another 15 minutes. place on individual serving plates 
and pass the vinegar. yum! 
 
source: <http://teriskitchen.com/vegetable/grbeans-c.html> 
 
 
 
spaetzle with browned butter 
 
serves 4 
 
if you have never made spaetzle from scratch, you really must try. 
spaetzle are tiny german dumplings. they are very quick and easy to 
make, and go well with all types of foods. serve them as you would 
noodles or other dumplings, even in soups. see the notes below for 
various methods of dropping the spaetzle into the liquid. 
 
2-1/2 cup  sifted all-purpose flour
1/2 tsp  salt
1/4 tsp  freshly grated nutmeg
2   eggs, beaten
1 cup  milk
5 Tbsp  butter
  additional salt and pepper to taste
 
in a large bowl, mix together the flour, salt and nutmeg. add the eggs 
and milk; stir until thoroughly combined. let dough rest about 15 
minutes before cooking. 
 
heat a large pot of lightly salted water until boiling. add the 
spaetzle and cook until done, about 4 minutes. the dumplings will float 
when done. drain well. brown the butter in a small saucepan or skillet. 
place the spaetzle in a serving dish and pour the butter on top. season 
with salt and pepper; toss well to combine. serve immediately. 
 
note: there are several spaetzle makers available. one is just like a 
potato ricer with different size holes. another looks like a flat 
grater that fits on top of the pot. it has a hopper, into which you 
place the dough, that slides back and forth over the grater. that is 
what i have and it works very well. many recipes suggest you use a 
colander if you don't have a regular spaetzle maker. i tried that years 
ago and, quite frankly, it did not work well and was terribly messy. it 
is possible that my colander holes were too large, or that the dough i 
made then was not the correct consistency. 
 
source: <http://teriskitchen.com/pasta/spaetzle-a.html> 
 
 
-- 
(ID: 1765) Mirror: rec.food.recipes: Thu, Aug 4, 2005


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