| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Box egg barley |
| 1 |
sm |
Onion; diced |
| 1 |
|
Stalk celery; diced |
| 1 |
|
Sweet red pepper; (or green pepper)diced |
| 1/2 |
lb |
Mushrooms; (optional) |
| 1 |
c |
Chicken broth |
|
|
Salt & Pepper; ( I sub Osem powdered pareve chicken broth for salt, adds extra flavor) |
INSTRUCTIONS
Also, I would be remiss if I didn't post my grandchildren's favorite recipe
of mine adapted from a 1962 Plainfield N.J. Section of National Council of
Jewish Women Cookbook:
Saute vegetables in minimum amount of fat (or in broth in microwave)until
tender. Meantime cook egg barley as directed. When vegetables are tender
add the chicken broth and let simmer a few minutes. Add cooked farfel, salt
and pepper. Mixture should be loose. Place in greased baking dish. Bake 1/2
hour, covered at 350 degrees.
Posted to JEWISH-FOOD digest by Marilyn Jacobs <jacobsma@pacbell.net> on
Sep 26, 1998, converted by MM_Buster v2.0l.
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