PadreDon visited the author's family in Princeton, NJ in December 2014 to share his recipe for spätzle. The summary includes the key ingredients for spätzle which are flour, eggs, salt, pepper, and nutmeg. It also provides an overview of the cooking process which involves mixing the ingredients to a sticky consistency, cutting the dough into boiling water, boiling for 15-20 minutes, draining and drying the spätzle before frying it with butter and onions and then baking it with cheese and sausage. The second recipe shared is for German doughnuts which involves mixing dough, an egg, sugar and cinnamon, rolling it into rings and frying them before coating in sugar.

1. In December of 2014 PadreDon visited our family in Princeton, NJ. With the goal
of memorializing his recipe for spätzle, we recorded the entire process and his
commentary. Here is a partial transcriptof that afternoon.
So please make sometime in the coming weeks to do some cooking, invite friends
and family around the table, tell your favoritePantle story and enjoy the exact
recipes of Fr. Pantle’s!
Spätzle
1 Cup flour per person (more or less)
About 1 egg per person (4-5 eggs per 6 cups flour)
Salt to taste (about 1 tsp per batch)
Pepper to taste (about 1 tsp per batch)
Nutmeg to taste (about 1 tsp per batch)
Then…
Mix to consistency of sticky pancakes (his words exactly!!)
Pour on plate, wet sharp knife and cut into salted boiling water (kerplunk!)
Boil for 15 minutes if baking, 20 minutes if not.
Drain Spätzle and spread on flat sheet to dry, separating them as you lay them
out—if they do not dry, they stick together.
Chop Cheese (Swiss, cheddar and “regular” (not sure what he was referring to, but
he always used whatever was around!) and cheddar)
Chop sausage into small bits. Cut slab bacon ½ pound to 1 pound per 6 cups of
spätzle.
Fry spätzle with butter and diced onions. Then assemble for baking by adding to
baking pan: Fried Spätzle, Cheeses, Pork sausage (cooked)
Bake 40 minutes at 375 degrees.

2. Sauce for Spätzle
3 chopped onions
chopped bacon ¾ pound
2 cups water
Cook bacon, add onion, add 2 cups water in frying pan. Move to large pot and add 2
more cups water. Add something to darken the gravy like GravyMaster. Simmer for
1 to 2 hours
Once all done you are to: Cut them, boil them, dry them, fry them, bake
them, eat them!!
German Doughnuts
Mix:
1 loaf of frozen dough
1 egg
1 tablespoon of sugar
1 tablespoon of cinnamon
Then add flour till it is back to the consistency the dough was before adding the
egg.
The part he left out was once you have the dough completed, you take a piece of
dough, roll it out and make a ring and fry in hot oil. Turn and fry other side. Take
out of oil and place in paper bag with sugar. Shake and eat!!
Our family always ate these on the day before Ash Wednesday – but they are
delicious every day!