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LINSEN AND SPAETZLE 
1 lb. lentils
1 onion
1 tsp. salt and celery salt
6 strips bacon (cut up)
1 tbsp. shortening
1-2 cubes beef bouillon

Place lentils in a pot and fill in water to cover the lentils - 2 inches above. If they are dry, add a little more water. Let it sit all day, until you start to cook that night. Bring lentils to a boil, add the beef bouillon cubes.

Meanwhile, brown bacon and onions with shortening. Then add it to the lentils, add salt and celery salt. If it's too watery, add a tbsp. of cornstarch with a little water and stir into the lentils.

SPAETZLE:

8 1/4 c. flour
8 eggs
3 1/4 c. cold water
5 tsp. salt

Make a hole in the flour and salt mix and add the eggs. Start mixing with a wooden spoon as you pour in the water. Start with 3 cups and add more if needed. Make a heavy dough that will slide off the spoon. Let it sit for an hour.

Boil water and salt. Using y our spaetzle maker, make the noodles over pot of boiling water. Don't crowd them. Let it cook about 1 1/2 minutes. Take them out of the pot and spray with hot water. Serves 6.

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