Farfel And Egg Salad --pareve Or Meat- Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Matzo farfel,
1 each: Med. Golden del. apple, >>>>
3/4 cup: Hot chicken stock,
Peeled, cored, minced.
4 each: Lge. hard-cooked eggs,
1 tsp: Honey,
2 tbsp: Seasoned olive oil,
2 tbsp: Corriander or dill or>>>>>,
1/4 lbs: Fresh white mushrooms, mince
Little of each.,
1/2 cup: Ea. minced onion & bell pep.,
1/4 tsp: Salt,
2 tsp: Spice mix,
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: 2 1/2 c.; 5 appetizer servings; 8 to 10 servings as spread.
Frances Princes New Jewish Cuisine
Source from luhu.jp
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 Princes New Jewish Cuisine
Source from luhu.jp