| 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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