Schinkenfleckerl

This is a recipe Shannon sent on: an Austrian classic from Nat’s mission experience.  Let us know by a comment if there’s any story behind this, where you got the recipe, etc. Is it typically served as a main dish or a side? All I know is that (1) it has its own entry on German Wikipedia, none of which I could read, and (2) it looks yummy!

I’m excited to put this in the collection. Janette will love it (she grew up on German food) so it’s going on our to-do list, and it’s exactly the kind of thing we’re hoping to share.

INGREDIENTS

½ lb egg noodles 6 tablespoons butter, softened 3 eggs, whites and yolks separated 1½ cups diced ham ½ cup sour cream ½ teaspoon salt Pepper to taste

½ cup grated cheese (Swiss or edam) ½ cup bread crumbs Nutmeg

DIRECTIONS

Preheat oven to 375°F.  Grease a square casserole dish.  Boil noodles and rinse.

In a mixing bowl, mix softened butter and egg yolks until creamy. Add ham, sour cream, salt, and pepper.

Whip egg whites stiff.

Add noodles and cheese to the yolk mixtures and gently fold in egg whites. Pour into casserole and sprinkle with bread crumbs and nutmeg.

Bake for 40 minutes.