RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Farfel Kugel #1 - meat
From Pat Gold's collection. This was served at the White House in the first year of the Clinton administration. Pat Gold was a friend of mine, and she died about a year and a half ago. She worked very hard to help create this newsgroup. I am thrilled to be able to present some of the recipes she collected, as a memorial to her. Beth Greenfeld * * * * * * * * 4 large eggs 6 cups farfel or crushed matzah 4 tablespoons margarine 2 small onions, diced (about 1 cup) 14 medium mushrooms, sliced (about 1-1/2 cups) 4 cups chicken broth Pinch of marjoram Black pepper to taste 1. Mix the eggs and the crushed matzah in a bowl. Spread a thin layer of the mixture on a cookie sheet lined with aluminum foil. Place in a preheated, 350-degree oven for about 15 minutes or until the farfel is dry. 2. In the meantime, heat the margarine in a small saute pan. Add the onions and saute until limp. Then add the mushrooms and continue cooking until soft. 3. Add the matzah. 1 cup of the chicken broth, a pinch of marjoram, and black pepper to taste. Stirring constantly, continue to add the broth until most of the liquid is absorbed into the matzah. Reduce the heat to low, letting it sit until all the liquid is absorbed.
