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Ungashtupped indeed, ww!
Passover Matzah Farfel Kugel
1 c. diced onions
1 c. diced celery
3 T. KP vegetable oil
2 eggs, lightly beaten
1 c. chicken broth, canned or homemade, at room temp
1 t. salt
freshly ground pepper to taste
1 t. paprika
scant 1 1/2 c. boiling water
3 1/2 c. matzah farfel
In a large skillet, sweat onions and celery in oil over medium low heat until soft and translucent. In a medium bowl, combine eggs with broth, then stir in salt, pepper, paprika, and water. Add farfel to vegetables in skillet. Pour in liquid and let the mixture stand until liquid is absorbed, about 10 minutes. Turn into oiled 8 x 8 in. pan. Bake at 350 degrees about 30 minutes. Serves 6.Can be doubled and baked in a 9 x 13 in. pan. I always double it, because the leftovers are yummy during the "Dog Days" of Pesach.
I'll post the brownie recipe a little later.
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