Recipe - Farfel And Egg Salad --Pareve Or Meat-

Three fourths cup Matzo farfel
Three fourths cup Hot chicken stock
4 Lge. hardcooked eggs
2 tablespoon Seasoned olive oil
One fourth pound Fresh white mushrooms, mince
One half cup Ea. minced onion & bell pep.
2 teaspoon Spice mix
1 Med. Golden del. apple,
Peeled, cored, minced.
1 teaspoon Honey
2 tablespoon Corriander or dill or
Little of each.
One fourth teaspoon Salt
Freshly grnd. black pepper

Put farfel in sm. bowl. Add stock and stir. Let stand until completely
cooled.

Place eggs in med. bowl and mash. Stir in softened farfel.

Heat oil in nonstick skillet. Add mushroom, onion and pepper. Sprinkle
with spice mix and saute over med. heat until mixture starts to soften (3
min.) Stir in half the apple; saute for 1 min. Add to the bowl along with
remaining apple.

Drizzle honey over salad, then combine with mixture. Add herbs, salt and
pepper an combine. Serve at room temp.

Yield: 2 One half c.; 5 appetizer servings; 8 to 10 servings as spread.
Frances Prince's New Jewish Cuisine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini