| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Passover | 1 | Servings | |
INGREDIENTS
| 1 | lb | Matzoh farfel |
| 1/2 | c | Margarine |
| 7 | Eggs | |
| 2 | ts | Vanilla |
| 1 | ts | Cinnamon |
| 1 | ts | Salt |
| 1 | cn | (16 oz) apricot (or more, if preferred) |
| 1 | cn | (4-5 oz) crushed pineapple (or more, if preferred) |
| 1 | c | Sugar (or 3/4 c if you want it less sweet) |
| 1 | c | Very hot water for moistening farfel |
| 1 | c | Apricot/pineapple juice (from draining cans) |
INSTRUCTIONS
[Note: I use a large can of pineapple and skip the apricot] Grease pan well with additional margarine! Moisten farfel in colandar with very hot water; squeeze out water. Mix together all ingredients. Pour into greased 9 x 14 glass baking dish [or similar capacity glass baking dish]. Dust lightly with matzoh meal. Optional: Sprinkle with parsley flakes and a little paprika. Bake at 350 for 45-60 minutes. Posted to rec.food.recipes by jgoldman@cpcug.org (Jonathan Goldman) on Apr 9, 1995.
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