Recipe - Kaesmus - Rallenmus (Cheese Mush)

4 tablespoon (heaping) flour
1 Egg
1 ds Salt
100 g Grated hard cheese ( 3 1/2
oz)
One half l Mixture of milk and water (1
pint)
1 Onion, finely cut or sliced up
2 tablespoon Clarified butter

From grandmother's more thrifty times; rarely encountered today.

Combine the flour, egg, and salt to dough and make 'Riebele'*. In a skillet
or saucepan, bring the milk to a boil and whisk in the 'Riebele' and the
grated cheese. In a separate skillet, brown the onion in the clarified
butter, and then pour the contents of the skillet over the cheese mixture.
Pepper to taste.

((*'Riebele' is a grated pasta. K.B.))

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini