Passover vegetable muffins

Yield: 15 Servings

Measure Ingredient
2 smalls Onions
2 \N Ribs celery
1 cup Fresh mushrooms
½ \N Green bell pepper
3 tablespoons Oil
1 \N Clove garlic; cut in half
3 cups Matzo farfel
2 cups Chicken broth; heated
3 \N Eggs; beaten
\N \N Salt and pepper; to taste

Preheat oven to 350 degrees F. Grease muffin tins. Insert French fry or julienne blade into processor. Cut onions, celery, mushrooms, and green pepper to fit the feed tube Using medium pressure, process onions and celery, then mushrooms and green pepper with light pressure, or shred each of the vegetables by hand. Heat oil in a large skillet. Brown garlic clove, and remove. Add vegetables and brown quickly over high heat (2 to 3 minutes). Soak farfel in warm chicken broth. Add vegetables and eggs.

Season with salt and pepper, and mix well. Fill muffin tins. Bake for 45 minutes or until golden brown. Let cool 5 minutes. Remove from pan and store in airtight container.

Recipe by: Something Different for Passover Posted to JEWISH-FOOD digest by Annice Grinberg <<VSANNICE@...> on Apr 7, 1998

Similar recipes