Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Minced onion |
| 1 cup | Finely chopped celery |
| 6 tablespoons | 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 |
| 3½ cup | Farfel |
| 1¼ cup | Hot water |
| ¼ teaspoon | Pepper (up to 1/2) |
| 2 teaspoons | Paprika |
| 2 | Eggs, slightly beaten |
| 1 can | Condensed clear chicken soup, undiluted |
| 1 teaspoon | Salt (up to 1-1/2) |
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 1½ qt. baking dish (or 8" square pan). Bake at 375 for 30 minutes or until firm.
*I use onion flavored Nyafat instead Posted to JEWISH-FOOD digest V97 #131 by Paula Miller Jacobson <paulaj@...> on Apr 25, 1997