| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
c |
Matzo farfel (1 box = 6 cups) |
| 8 |
|
Eggs, beaten |
| 1 1/2 |
ts |
Vanilla (up to 2) |
| 2 |
|
Sticks margarine (1/2 stick for pan, balance in recipe) |
| 1 |
cn |
(16 oz) crushed pineapple, including juice |
| 1 |
pk |
(12-16 oz.) mixed dried fruit, minced (optional) |
| 2 |
ts |
Cinnamon |
INSTRUCTIONS
Barbara Wasser's Kosher Passover Kitchen (Adapted from unknown source for
Passover Food Sale, Cong. Agudat Achim 1980) Our family eliminated the
sugar from the original recipe, but if you like things sweeter, you could
add 1/2 to 3/4 cup sugar.
9 X 13 deep pan, greased with 1/2 stick margarine 350o F. oven
1. Pour hot water over farfel, and drain immediately.
2. Beat eggs, vanilla, 11/2 sticks of margarine (melted), pineapple, dried
fruit if desired, and cinnamon.
3. Add matzo farfel and mix well.
4. Pour into prepared pan.
5. Bake in a 350o F. oven for 45 to 60 minutes.
6. Remove from oven and allow to set for a few minutes before cutting.
This recipe was first used in 1980 when we were not as concerned about fat
and cholesterol.
LOW FAT SUSTITUTIONS:
To reduce the fat and cholesterol, substitute the following:
1. Egg Substitute for the eggs
2. Spray the pan with vegetable spray instead of melted margarine
3. Use 1/2 stick of margarine in the recipe instead of two sticks and 1 cup
of apple juice
This makes an excellent stuffing for a veal breast. Posted to JEWISH-FOOD
digest V97 #111 by swass@global2000.net (Barbara & Steve Wasser) on Apr 3,
1997
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”