| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | c | Farfel |
| 1/2 | c | Hot Water |
| 4 | Eggs; beaten | |
| 1 | tb | Oil |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Pour hot water over farfel to soften, then drain water. Add all other ingredients and mix well. Grease a cupcake tin and fill each about 3/4 full. Bake at 400 degrees for about 45 minutes or until brown. As for lunches, the only suggestions I can make are: chicken salad with diced chicken, minced celery, chopped green pepper and mayonnaise; salmon with chopped cucumber. You can try any of this on the farfel rolls. Just remember, for those of you counting calories; 1 oz of farfel equals one slice of bread. Posted to JEWISH-FOOD digest by RedKurls <[email protected]> on Apr 5, 1998
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