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(German-Kase Spatzle; Swiss Cheese)
1 egg
1 c. water
1 tsp. salt
2 1/2 c. sifted flour
8 oz. Swiss cheese, diced into
small cubes

Beat the egg, water and salt; blend in 2 1/2 cups
sifted flour slowly. Heat 3 quarts water to boiling. Add 3
teaspoons salt. Drop dough by 1/2 teaspoon into water until
noodles are 1 layer thick when they rise to surface; cook 10
minutes or until tender. Remove noodles to drain. Repeat
until all dough is used, keeping them warm. In a bowl, put a
layer of spatzles; sprinkle Swiss cheese cubes and drizzle
melted butter. Repeat this until all is gone. Let stand a few
minutes and then stir well and eat immediately.

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