RFCJ RECIPE ARCHIVE
Posted by : Irene Stern Friedman Stuffing, Farfel - meat
Four cups matzoh farfel Two cups chicken broth Dash each salt, pepper, garlic powder, ginger powder, onion powder Oil to cover saute pan Note-- three options follow: choose one of them Optional: Chopped celery and carrots to total 1/2 cup Optional: 1/2 cup cooked shreds of chicken or turkey Optional: 1/2 cup diced mushrooms or chopped walnuts Brown farfel in oil briefly. Combine all ingredients with sauted farfel and cook (covered) on stove top over lowest possible heat or in oven preheated to 350 degrees for 30 minutes Irene
