Kaesmus Rallenmus Cheese Mush

4 tb (heaping) flour

1 Egg

1 ds Salt

100 g Grated hard cheese ( 3 1/2

-oz) 1/2 l Mixture of milk and water (1

-pint) 1 Onion, finely sliced

2 tb Clarified butter

From grandmother's more thrifty times; rarely encountered today. Combine the flour, egg, and salt to dough and make 'Riebele'*. In a skillet or saucepan, bring the milk to a boil and whisk in the 'Riebele' and the grated cheese. In a separate skillet, brown the onion in the clarified butter, and then pour the contents of the skillet over the cheese mixture. Pepper to taste. ((*'Riebele' is a grated pasta. K.B.)) Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92