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ISO: Spaetzel?

Misc.
I recently bought a package of "homemade spaetzel" from a local market. It looked interesting sort of like a cross between a pasta or a dumpling. I was wondering if anyone knows the best way to prepare this? I.E. is it simply sauted like perogies or is there a traditonal sauce? I'm assuming it is a side dish. The package says it's German in origin.
MsgID: 0058141
Shared by: Amy, Spencer
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: Spaetzel?
  Amy, Spencer
2 Spaetzel ideas
  Ellen in Missouri
3 re: Spaetzel
  Liss-co
4 Recipe(tried): haluski
  jude W PA
5 Recipe(tried): Kaese-spaetzle
  Lisa in Germany
6 Thank You: Spatzel - All
  Amy, Spencer
7 Recipe(tried): great grandmas spetlels
  Shelly Pa
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