Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Matzoh farfel |
| ½ cup | Margarine |
| 7 \N | Eggs |
| 2 teaspoons | Vanilla |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Salt |
| 1 can | (16 oz) apricot (or more, if preferred) |
| 1 can | (4-5 oz) crushed pineapple (or more, if preferred) |
| 1 cup | Sugar (or 3/4 c if you want it less sweet) |
| 1 cup | Very hot water for moistening farfel |
| 1 cup | Apricot/pineapple juice (from draining cans) |
[Note: I use a large can of pineapple and skip the apricot] Grease pan well with additional margarine! Moisten farfel in colandar with very hot water; squeeze out water. Mix together all ingredients. Pour into greased 9 x 14 glass baking dish [or similar capacity glass baking dish]. Dust lightly with matzoh meal.
Optional: Sprinkle with parsley flakes and a little paprika.
Bake at 350 for 45-60 minutes.
Posted to rec.food.recipes by jgoldman@... (Jonathan Goldman) on Apr 9, 1995.