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Title: Farfel and Egg Salad --Pareve or Meat-
Categories: Passover Salad Cheese
Yield: 5 Servings

3/4cMatzo farfel
3/4cHot chicken stock
4 Lge. hard-cooked eggs
2tbSeasoned olive oil
1/4lbFresh white mushrooms, mince
1/2cEa. minced onion & bell pep.
2tsSpice mix
1 Med. Golden del. apple,>>>>
  Peeled, cored, minced.
1tsHoney
2tbCorriander or dill or>>>>>
  Little of each.
1/4tsSalt
  Freshly grnd. black pepper

Put farfel in sm. bowl. Add stock and stir. Let stand until completely cooled.

Place eggs in med. bowl and mash. Stir in softened farfel.

Heat oil in nonstick skillet. Add mushroom, onion and pepper. Sprinkle with spice mix and saute over med. heat until mixture starts to soften (3 min.) Stir in half the apple; saute for 1 min. Add to the bowl along with remaining apple.

Drizzle honey over salad, then combine with mixture. Add herbs, salt and pepper an combine. Serve at room temp.

Yield: 2 1/2 c.; 5 appetizer servings; 8 to 10 servings as spread. Frances Prince's New Jewish Cuisine

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