Ham And Spaetzle Bake Recipes

Steps:

• 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.

Steps:

• In a mixer, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Starting at a slow speed, drizzle wet mixture in until combined well. Turn the mixer to medium speed and mix until the dough is smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 4 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. Toss with olive oil and set aside. For the sauce, saute ham, mushrooms and onions in a large skillet until onions are translucent. Add the olive oil, then sprinkle in the flour and cook 2-3 minutes more. Slowly add the milk and chicken stock and bring to a gentle boil. Reduce heat and simmer until sauce thickens to a gravy consistency. Preheat oven to 375 degrees. In a large mixing bowl, combine the sauce, cheeses, spaetzle and seasonings. Mix well. Transfer to a baking pan and bake for 35-40 minutes until browned and bubbly. Remove from the oven and allow it to cool for 15-20 minutes before serving.

Steps:

• Cook Spaetzle in a large pot of boiling salt water for 13 minutes until tender and strain, add into a large bowl.
• Preheat oven to 350°F.
• Add the oil and butter to a large frying pan over medium high heat. Add in sliced onions and sauté until golden brown, add in bacon and ham and continue to cook for 5 minutes. Mix together the onions, bacon and ham into a large bowl with noodles.
• Add in chives, parsley and seasoning to taste. Be careful with the salt because the bacon is already salty!
• Mix well together and add half the cheese.
• Butter the sides of an oven baking dish, add the mixture and cover it with the remaining cheese.
• Bake for 15 minutes and broil for 3 minutes until the "bake" is golden brown.