Recipe - Farfel Kugel

1 cup Minced onion
1 cup Finely chopped celery
6 tablespoon Schmaltz (original recipe),
I have cut it down to 3*
and will try less next time
but may need a small amount
of additional hot water
3 One half cup Farfel
1 One fourth cup Hot water
One fourth teaspoon Pepper (up to 1/2)
2 teaspoon Paprika
2 Eggs, slightly beaten
1 cn Condensed clear chicken
soup, undiluted
1 teaspoon Salt (up to 11/2)

Source: Jeanette Miller, my mother (also mother of Brian Miller and Marcia
Miller)

Saute onions and celery in fat until tender. Add farfel. Combine remaining
ingredients and add to mixture. Pour into well greased 1 One half qt. baking
dish (or 8" square pan). Bake at 375 for 30 minutes or until firm.

*I use onion flavored Nyafat instead Posted to JEWISHFOOD digest V97 #131
by Paula Miller Jacobson paulaj@erols.com on Apr 25, 1997