| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Canadian |
Canadian li, Passover, Kugel |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Matzo farfel or coarsely crushed matzo |
| 2 |
c |
Boiling water |
| 3 |
|
Eggs; separated |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Dried thyme |
| 3 |
tb |
Safflower oil |
| 2 |
c |
Sliced mushrooms |
| 1 |
|
Onion; chopped |
| 1 |
|
Stalk celery with leaves; chopped |
|
|
Paprika |
INSTRUCTIONS
In large bowl, combine farfel with water; let cool. Beat in egg yolks,
salt, pepper and thyme.
In large skillet, heat oil over medium-high heat. Cook mushrooms, onion and
celery until softened, about 5 minutes. Remove 12 large mushroom slices for
garnish. Stir remaining mushroom mixture into farfel mixture.
Beat egg whites until stiff glossy peaks form. Stir about one-quarter of
the whites into farfel mixture; fold in remaining whites. Transfer to
greased 8-inch (2 L) square baking dish. Garnish with reserved mushrooms.
Top with paprika. Bake in 350 F oven for 30 to 35 minutes or until puffed
and golden brown.
Makes about 8 servings.
Formatted by Carole Walberg
Recipe by: Caroline Parry, Canadian Living
Posted to JEWISH-FOOD digest by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Apr 8, 1998
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