| 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 <RedKurls@aol.com> on Apr 5, 1998
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