Recipe#25126

Title: Indonesian fried rice

From: Julie Bertholf 
Date: Mon, 16 Sep 1996 22:05:19 PDT 

Yield: 4 servings
 
           Turkey breast;
           -(close to 10lbs.)
           Honey-almond cake
           Almond macaroons
           -dipped into chocolate.
           Assorted fresh fruits; and
           Nuts -
           Coffee - tea -
           -NEAL HIRSHBURG   (VGPM51A)
           Gefilte fish; and
           Chrain; (horseradish)
           Salad;
           Chicken soup; with sinkers
           -(my sister-in-laws)
           -or floaters (my wife's)
      2    Kinds matzo kigel; and
      2    Kinds of matzo stuffing.
           Oven browned potatoes.
           Turkey; or chicken;
           -or brisket,
           Fruits,
           Passover cookies
           Cakes
           Macaroons
           -JOEL LUSTBERG   (FNBN76A)
--------------------------------FIRST NIGHT--------------------------------
           Gefilte fish; with
 
  3.  Melt the butter in a large skillet over medium hear. When it is very
  hot, add the matzoh mixture. Brown on one side, then turn and brown the
  other; 2 or 3 minutes per side. Serve immediately.
  
   SOURCE: NEW YORK COOK BOOK; by Molly O'Neill; WORKMAN'S PUBLISHING
  COMPANY; 1992; IBSN: 1-56305-337-3 1. Preheat the oven to 350 F. Grease 2
  12 cup muffin tins. Place them in the oven to warm.
  
  2.  Soak the farfel in water to cover for 1 minute.
  
  3.  In a large mixing bowl, beat the eggs with the salt and pepper. Stir in
  the farfel and mix well.
  
  4.  Spoon the mixture into muffin tins, filling each cup. Bake until the
  tops become golden, 30 to 35 minutes. Serve immediately.