-HENRY EDELBERG (HPCM50A)
1 1/2 c Farfel
4 Eggs
-Salt & Pepper to taste
1 tb Schmaltz; more or less
Put farfel in colander with bowl underneath and pour
boiling water over - let stand till soggy about 5
minutes. Drain well and add eggs and seasonings and
schmaltz. Put dab of schmaltz in bottom of muffin tin
~ heat pan in oven then take out and fill with
mixture. Bake at 400 for 30 mins. I usually double
recipe.
They come out all big and puffy and as they cool they
flop. Also be careful; the bottom of the oven gets
covered with schmaltz. I usually make these till the
oven starts to smoke - but never have enough. They're
yummy.
