RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Side: Matzah Farfel-Vegetable Mold - meat, pareve
This recipe calls for chicken broth as one of the ingredients, but I'm certain that egg-eating vegetarians could use this recipe by subsituting vegetable stock. Also, I would be inclined to reduce the amount of oil specified in the recipe and substitute vegetable oil for the peanut oil. Karen Selwyn * * * * * * * Passover Matzo Farfel-Vegetable Mold 1/2 pound sliced fresh mushrooms 1/2 cup diced green bell pepper 1 cup minced onion 1 cup diced celery 1/4 cup peanut oil 3 cups matzo farfel 2 eggs 1 cup chicken broth 1 1/2 cups boiling water 2 teaspoons paprika 1 teaspoon salt 1/4 teaspoon ground pepper Saute the mushrooms, green pepper, onion and celery in the oil. Do not let them brown. Add farfel; mix well. Beat eggs with broth and water; add to farfel mixture. Stir in paprika, salt and pepper. Let stand for 5 minutes,or until some of the liquid has been absorbed. Transfer to a greased 6-cup mold or fluted tube pan. Bake in a preheated 375-degree oven 30 minutes. Allow the mold to cool for 15 minutes. Invert onto a serving platter and remove pan. Serve warm. Yield: 6 to 8 servings. Original source: SHARING OUR BEST DELECTABLE COLLECTIBLES United Hebrew Congregation Sisterhood St. Louis, MO Current source: "Cooking Up New Ideas For Passover" ST. LOUIS POST DISPATCH (on-line edition), 3/23/98
