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