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Basic white sauce! You can add herbs, spices, cheese, mushrooms, or whatever your heart desires to it. It's a good foundation which I'm really surprised more people don't know about. Seems like if it doesn't come from a package these days most people won't know how to cook it. Okay I'm rambling, on to the sauce.
Thin (1 cup):
1 tbsp butter
1 tbsp flour
1/4 tsp salt
1 cup milk

Medium (1 cup):
2 tbsp butter
2 tbsp flour
1/4 tsp salt
1 cup milk

Thick (1 cup):
3 tbsp butter
4 tbsp flour
1/4 tsp salt
1 cup milk

Cooking instructions:
Melt butter in saucepan over low heat. Blend in flour and salt. Add milk all at once. Cook quickly, stirring constantly until mixture thickens and bubbles. It WILL burn if you don't keep an eye on it.

plain pastry recipe:
Single crust:
1 1/2 cups sifted all purpose flour
1/2 tsp salt
1/2 cup shortening
4 to 5 tbsp cold water

Double crust or lattice top:
2 cups sifted flour
1 tsp salt
2/3 cup shortening
5 to 7 tbsp cold water

Instructions:
Sift flour and salt. Cut in shortening till pieces are size of small peas. Sprinkle water over 1 tbsp at a time, tossing mixture after each addition. Form into ball, flatten on lightly floured surface. Roll 1/8 inch thick from center.




Spätzli!


Ingredients:

2 eggs
1/2 cup milk
1/2 tsp. salt
1 pinch nutmeg
1 pinch white pepper
1/3 pound all purpose flour

Instructions:

Whisk the eggs in a bowl and add the milk, salt, nutmeg and white pepper. Add the flour and mix until smooth and lump-free, forming a thick batter. Allow the batter to stand in the refrigerator for a least one hour.

Hold a *colander above a pot of boiling water and pour the batter in. Push the batter through the colander with the back of a kitchen spoon. Once the spaetzles float to the surface of the water, cook for another two minutes. Remove the from the water and cool quickly under running cold water. Drain. Refrigerate at once.

Best quickly sauteed in fresh butter with chopped onions and mushrooms.
*colander-it strains the water out of things...

yay, white sauce recipe! thank you SO much! my stomach has a big problem digesting tomato sauce on anything so i always wanted a good, tasty, and dependable white sauce. and you seem to know your stiff. i plan to try that soon!

I wonder about the spatzli as a side for soup.