Karl Ratzsch’s Restaurant recipe for Kase Spaetzle

Karl Ratzsch’s was always my favorite German restaurant in Milwaukee. It was off to the side from the busy streets, and oh so old world … delicious.

1/2 cup flour
1 teaspoon salt, plus more for seasoning
Pinch white pepper, plus more for seasoning
Pinch of ground nutmeg
2 eggs
1/2 medium onion, diced
Pinch of sugar
4 tablespoons (1/2 stick) butter (divided)
1/2 teaspoon Hungarian paprika
3 ounces Swiss cheese, diced
Fried bread crumbs, for garnish

Bring pot of salted water to boil.

Meanwhile, sift flour into bowl. Add salt, pepper, nutmeg and eggs. Mix until batter is smooth. Press dough onto floured surface. With sharp knife, scrape small pieces of dough off and drop into boiling water, using caution as water may splash. Boil about 10 minutes. Remove from water with slotted spoon, drain and chill.

Sauté onion and sugar in 1 tablespoon of the butter until caramelized. Season with salt, pepper, and paprika, set aside and keep warm.

When ready to serve, sauté chilled spaetzle in remaining 3 tablespoons of butter until golden brown. Toss with the onion mixture and diced Swiss cheese and season with pepper and salt. Top with fried bread crumbs that have been lightly browned in butter.

Makes about 3 servings.

Old Milwaukee Rye Bread, 1965 blue-ribbon recipe

This lighter Milwaukee rye bread took the blue ribbon in 1965 at the 118th Ozaukee County, Wisconsin Fair. Ozaukee County stretches a length along Lake Michigan, from Mequon to Port Washington.  At that time it was very much rural farming area, that even boasted a few hexagon-shaped barns. Port Washington was a strong Great Lake fishing hub, and its southern reaches, towns like Mequon and Thiensville, were just transitioning into suburbs.

The rye bread recipe calls for a 2-3 day development of “the SOUR,” uses soft lard and the

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