Saints, Feast, Family
- Traditions passed down with Cooking, Crafting, & Caring -
Saint of the day:
Saint Elisabeth of Schönau
Saint Elisabeth of Schönau's Story
St. Elizabeth was a Benedictine visionary, who had the gift of prophecy. She also suffered the assaults of demonic forces.
Elizabeth was born in Bonn, Germany, in 1126. She was raised and educated in a Benedictine monastery near her birthplace from the age of 12. Elizabeth came to see the monastery as home, and she took vows in 1147.
With the help of her brother Egbert, a monk and abbot, she wrote three volumes describing her visions.
She served as the abbess at Schonau from 1157 until her death in 1164.
St. Elizabeth was never formally canonized but was added to the list of saints due to great popular devotion.
Schönau Abbey in Taunus and the Schönau Abbey in Baden-Württemberg, Germany
A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.
1 ½ cups all-purpose flour
¾ teaspoon ground nutmeg
¾ teaspoon salt
⅛ teaspoon pepper
⅜ cup 2% milk
3 tablespoons butter
1 onion, sliced
1 ½ cups shredded Emmentaler cheese
Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.