In article . com>,
"kodi" > wrote:

> Years ago, when I was visiting Germany, I had a delecious meal and all
> I remember is how good the spetzel was.
> I've just bought some at a nearby German store, but now I have no idea
> what type of sauce to put over it.
> Can any one help me out?

First off, if you got it in a box, it's not going to taste anything like
like what you remember (some would say it's not going to be worth the
effort to cook it). Make spaetzle from scratch; it's no more difficult
than pancakes.

This is our improvisation from a magnificent dish served at "Knoll's
Black Forest Inn" in Los Angeles. This is not as good as theirs (I wish
I had their recipe), but it's very nice, and the kids love it:

While making the spaetzle, sautee some little cubes of Black Forest or
other good ham until lightly brown. Grate a goodly amount of a soft
cheese like Fontina.

When the spaetzle are all done, crank up the heat under the skillet with
the ham, and dump the spaetzle in. Toss and stir until the spaetzle have
toasty brown spots on them. Add the cheese and stir to mix. Let the
cheese melt and brown a bit if you like it that way (we do).

Serve quickly, while hot. Yum.

Isaac