Farfel and egg salad --pareve or meat-

5 Servings

Ingredients

Quantity Ingredient
¾ cup Matzo farfel
¾ cup Hot chicken stock
4 eaches Lge. hard-cooked eggs
2 tablespoons Seasoned olive oil
¼ pounds Fresh white mushrooms, mince
½ cup Ea. minced onion & bell pep.
2 teaspoons Spice mix
1 each Med. Golden del. apple,>>>>
Peeled, cored, minced.
1 teaspoon Honey
2 tablespoons Corriander or dill or>>>>>
Little of each.
¼ teaspoon Salt
Freshly grnd. black pepper

Directions

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: 2½ c.; 5 appetizer servings; 8 to 10 servings as spread.

Frances Prince's New Jewish Cuisine

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