| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1/2 |
c |
Potato flour |
| 1/2 |
c |
Water |
| 1 |
pn |
Salt |
|
|
A little chopped parsley |
INSTRUCTIONS
The following are two recipes for Pesach Noodles from a small cookbook
printed by the Young Israel of Kfar Ganim in Petach Tikva, Israel. I have
made the first one and it is good.
Beat eggs with water, then add rest of ingredients. Heat frying pan with
very little oil. Fry a small amount of batter at a time, on both sides like
an omelette. Pile a number of omelettes on top of each other. Roll up and
cut into thin strips. Add to soup before serving. Posted to JEWISH-FOOD
digest V97 #080 by Gilda Kurtzman <kurtmag@ashur.cc.biu.ac.il> on Mar 9,
1997
A Message from our Provider:
“Don’t confuse God’s patience with his final response”