Source: Adapted from unknown source for Passover Food Sale, Congregation Agudat Achim 1980

• 6 cups matzo farfel (1 box = 6 cups)
• 8 eggs, beaten
• 1 1/2 to 2 teaspoons vanilla
• 2 sticks margarine (1/2 stick for pan, balance in recipe)
• 16 oz. can crushed pineapple, including juice
• 1 bag (12 oz. or 16 oz.) mixed dried fruit, minced (optional)
• 2 teaspoons cinnamon
• 9 X 13 deep pan, greased with 1/2 stick margarine

PREPARATION:

1. Pour hot water over farfel, and drain immediately.

2. Beat eggs, vanilla, 11/2 sticks of margarine (melted), pineapple, dried fruit if desired, and cinnamon.

3. Add matzo farfel and mix well.

4. Pour into prepared pan.

5. Bake in a 350o F. oven for 45 to 60 minutes.

6. Remove from oven and allow to set for a few minutes before cutting.

LOW FAT SUSTITUTIONS:

To reduce the fat and cholesterol, substitute the following:

1. Egg Substitute for the eggs

2. Spray the pan with vegetable spray instead of melted margarine.

3. Use 1/2 stick of margarine in the recipe instead of two sticks and 1 cup of apple juice.

This makes an excellent stuffing for a veal breast.

NOTE: Our family eliminated the sugar from the original recipe, but if you like things sweeter, you could add 1/2 to 3/4 cup sugar.