Klissen or Kielke or Noodles

When I was growing up my mom always called this Klissen. . with two little dots on top of the "ss's" in German it was pronounced Kly - sen. However. . .other people called it Kielke. . pronounced Cheel - chya. I still give my mom full credit for the capture of the cutest boy in school.. .(for me) with this recipe. I invited him over for Klissen once. . .and when she realized how much he loved them. . .the noodles were made quite regularly.

My mom was not a fancy cook, but Terry still smiles when he sees the big yellow Pyrex bowl come out of the kitchen cabinets for it only means one thing, I'm in the mood to mix up a batch of noodles.

We try really hard to have enough to fry the next day .. . as you can see in the center picture in the collage below, with leftover smoked farmer sausage, it makes the best leftovers.

It's far more fun cutting the noodles, if you have an audience. . . so wait until the company comes before cutting the noodles up.

Klissen or Kielke

• 3 cups flour
• 1 1/2 teaspoons salt
• 3 eggs
• 1/2 cup milk

1. Stir together the eggs and the milk and the salt. Slowly stir in the flour and then knead the dough until nice and smooth. Put into a bowl and cover with plastic wrap for several hours or overnight.
2. Put a bit of flour on the counter and begin to roll the dough out quite thin .. adding more flour underneath as needed. You don't want the dough to stick, and adding too much flour won't be a problem.
3. Once it is rolled out, it can sit for several hours. About 1 hour before dinner, spread a bit of flour over all the dough. Cut large strips about 2 inches wide across all the dough.
4. Stack about 4 or 5 strips at a time on top of one another as you can see in the above collage.
5. Slice across the stack with a very sharp knife to make noodles of your preferred width. 
6. In a small saucepan, bring to boil, 1/2 cup butter and  33% MF heavy cream and add a bit of salt and pepper to taste. Turn down to a simmer.
7. Saute, several large onions until golden brown.
8. Bring to boil, a large pot of salted water. Boil the noodles for a few minutes. They don't take very long at all. Once they are floating, taste one to make sure it is done.
9. Drain into a colander and put in a large yellow Pyrex bowl and pour the cream sauce over top, stir and serve with the onions on the side unless everyone loves onions.

The recipe can easily be doubled.

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