Recipe - Pineapple Farfel Surprise

6 cup Matzo farfel (1 box = 6
cups)
8 Eggs, beaten
1 One half teaspoon Vanilla (up to 2)
2 Sticks margarine (One half stick
for pan, balance in recipe)
1 cn (16 oz) crushed pineapple,
including juice
1 pack (1216 oz.) mixed dried
fruit, minced (optional)
2 teaspoon Cinnamon

Barbara Wasser's Kosher Passover Kitchen (Adapted from unknown source for
Passover Food Sale, Cong. Agudat Achim 1980) Our family eliminated the
sugar from the original recipe, but if you like things sweeter, you could
add One half to Three fourths cup sugar.

9 X 13 deep pan, greased with One half stick margarine 350o F. oven

1. Pour hot water over farfel, and drain immediately.

2. Beat eggs, vanilla, 1One half sticks of margarine (melted), pineapple, dried
fruit if desired, and cinnamon.

3. Add matzo farfel and mix well.

4. Pour into prepared pan.

5. Bake in a 350o F. oven for 45 to 60 minutes.

6. Remove from oven and allow to set for a few minutes before cutting.

This recipe was first used in 1980 when we were not as concerned about fat
and cholesterol.

LOW FAT SUSTITUTIONS:

To reduce the fat and cholesterol, substitute the following:

1. Egg Substitute for the eggs

2. Spray the pan with vegetable spray instead of melted margarine

3. Use One half stick of margarine in the recipe instead of two sticks and 1 cup
of apple juice

This makes an excellent stuffing for a veal breast. Posted to JEWISHFOOD
digest V97 #111 by swass@global2000.net (Barbara & Steve Wasser) on Apr 3,
1997