I've made lots of changes over the years.  Mom served the chicken (with the bones), gravy and spatzl separately.  I make it more like a casserole and use thighs and boneless breasts.

 

Chicken

About 3 lbs. of chicken

2 medium onions, finely chopped

3 T. shortening

1 T. paprika

1 tsp. salt

1 cup sour cream

 

In large pot, lightly brown onions in shortening.  Add chicken.  Sprinkle with salt and paprika.  Cover and cook slowly until tender.  Remove chicken from pot.  Add sour cream to juices in pot.  Mix well.  (I use a whip.)  When chicken cools enough to handle, cut it into bite-size pieces.  Add to sour cream mixture.  Set aside while making spatzl.

 

Spatzl

2 cups flour, 2 eggs, 1 tsp. salt, about 3/4 cup milk (see below)

Mix all ingredients, adding enough milk until mixture is slightly gooey (should still be firm enough to stick together).  Fill a medium pot about 3/4 with water and bring to a boil.  Place about 1 cup of the spatzl batter on a cutting board that has a handle (not a hole).  With a table knife, cut batter in small portions (about 2 tsp. or about 1 1/2 inches long and 1/2 inch wide at center) into boiling water.  When the noodles float to the top, remove with a large slotted spoon and place in colander to drain.  Continue until all batter is used.

Note:  Sometimes the noodles stick to the bottom of the pot.  I stir the bottom with the slotted spoon to release them.  Sometimes I have to add water by boiling it in a kettle first.

In a casserole bowl or baking dish I place the spatzl on the bottom and the chicken and gravy on the top.  You can microwave it if it has cooled.

If you want to do it in advance, I refrigerate (or freeze) the chicken, sour cream gravy and spatzl separately.

Palacsinta (Similar to a blintz)

 

Mix in blender 4 eggs, 1 cup milk, 1 cup sifted flour (I don't usually sift.), 1/2 teaspoon salt.

Pour 1/4 cup batter in lightly greased small skillet (8-10 inches). Cook over medium heat until batter sets, but not brown.  Do not turn over.  Place on cloth with cooked side up.

 

Filling

Mix 2 cups small curd cottage cheese, 1 egg slightly beaten, 1 Tablespoons butter, 1/2 teaspoon salt, 2 Tablespoons sugar.

Spread on pancake and roll.

 

Optional:  Serve with strawberries, sour cream, powdered sugar.

Other fillings: When we were kids, we didn't like the cottage cheese filling.  For us, Mom spread granulated sugar or jelly on the pancake.

 

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Krautsveckle (cabbage and noodles)

 

Chop about 1/2 head (or more) of a medium white cabbage.  (I don't use the core, but you can.)

In a large pot or large deep skillet, saute the cabbage in margarine.

Season to taste with salt and pepper.

 

Cook about 1/4 pound large egg noodles according to the package directions.

Mix cabbage and noodles.  You may have to season again.