Cold water

2 tb Margarine or oil

2 Eggs

1/2 ts Salt

1/3 c Sugar

1 Apple, pared, sliced/diced

1 Banana sliced

1/2 c Chopped nuts

Grease for the pan the Complete Passover Cookbook, by Frances AvRutick. In a small bowl, cover the farfel with cold water, drain immediately. The farfel should be moist but not soggy. In a large mixiing bowl, beat the eggs with the oil or margarine.Add the farfel. Stir well. Add the apple or banana and the nuts. Gently mix. Pour the into greased 8″ square pan. Bake in a 350 oven until brown, 30-40 minutes. Serves 6-8. This is the only recipe I have for this as it is not something I make. I do think that there were other farfel kugel recipes earlier. I would backdate and see if there are any still alive. Or post a note to Elaine Radis who has collected the Pesach recipes on her meal master.

2 tb Brown sugar

1/2 c Butter or margarine; soften

1 c Heath brickle bits

2 Eggs

3/4 c Brown sugar; firmly packed

1 c Pecans; chopped

1/2 c Flaked coconut

3 tb Flour

1/2 ts Baking powder

1/2 c Semi sweet chocolate chips

In mixing bowl, combine 1 cup flour with the 2 tb brown sugar and butter until the mix resembles coarse crumbs. Pat onto bottom of 10×7″ pan or a 9″ square pan. Bake at 350 for 10-12 minutes until golden. Sprinkle with brickle bits. In mixing bowl, beat the eggs with the 3/4 cup brown sugar, pecans, coconut, 3 tb flour and baking powder. Pour mix evenly over the brickle chips in pan. Reduce oven temperature to 325~. Bake for 25-30 minutes, just until topping is golden. Immediately after removing from oven, sprinkle chocolate chips over top. Allow chips to melt. Spread over bars. Chocolate will not cover bars completely. Cool. Cut into bars.

1/3 c Bulghur Wheat;

simmer, covered until liquid absorbed

BLEND TO A FINE POWDER IN A blender
2 tb Cashews;

ADD AND BLEND AGAIN
1/2 ts Vanilla

1/2 c Milk or yogurt (low-fat)

pour over bulghur wheat and Cook 5 minutes more.

ADD
1 Banana; sliced

Food Exchange per serving: 2 1/2 STARCHS/BREAD EXCHANGES + 1 FRUIT EXCHANGE + 2 FAT EXCHANGES + 1/2 MILK EXCHANGES; CAL: 387; PRO: 10gm; FAT: 3gm; CAR: 71gm; Source: Vegetarian Cooking for Diatetics by Patricia Mozzer.

IN A SMALL CASSEROLE DISH

IN ORDER LISTED
1 1/2 c Oatmeal;

1/4 c Milk powder;

1 Banana; mashed

1 1/2 c Hot water;

bake 20 minutes

VARIATION

REPLACE BANANA WITH
2 tb Raisins;

1/4 c Coconut;

Sprinkle with cinnamon

bake 20 minutes

Food Exchange per serving: (Baked Oatmeal) 2 STARCH/BREAD EXCHANGES + 1 MILK EXCHANGES + 1 FAT EXCHANGES + 1 FRUIT EXCHANGES; CAL: 418;

PRO: 14gm; FAT: 16gm,; CAR: 61gm; Food Exchanges per serving: (Variation) 2 STRACH/BREADS EXCHANGES + 1 MILK EXCHANGE + 1 FRUIT EXCHANGE + 1 FAT EXCHANGE. Source: Vegetarian Cooking for Diabetics by Patricia Mozzer

1 c Butter or margarine

1 1/2 c Sugar

3 tb Light corn syrup

3 tb Water

8 oz Semisweet chocolate squares

1. Place chopped almonds on a cooky sheet; toast in moderate oven (375F) 10 minutes, or until lightly golden.

2. Combine butter or margarine, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300F on candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped in cold water.) Remove from heat; stir in 1 cup of the toasted almonds. Pour into a buttered 13x9x2″ pan, spreading quickly and evenly; cool. Turn out onto wax paper.

3. Melt chocolate squares in the top of a double boiler over hot water; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set. Break into pieces. Makes 1 pound.

From Family Circle 11/72 Homemade Candies

2 Shailots; chopped

1 cl Garlic; minced

1 Celery stalk; sliced

1/2 c Sliced mushrooms;

1 Egg white;

Pinch salt & pepper;

1 c Buckwheat groats;(kasha)

2 c Chicken broth;

1 tb Pine nuts/sunflower seeds;

In a non-stick saucepan, heat oil and add vegetables. Cook, stirring, over medium heat about 5 minutes. In a small bowl, beat egg white with salt and pepper. Stir into saucepan. Stir in groats, then add broth and bring to a boil. Reduce heat, cover and cook 10 minutes until tender. When liquid is absorbed, add pine nuts and fluff with a fork. Garnish with parsley.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE 1/2 FAT EXCHANGE CAL: 116; CHO: Omg; CAR: 18g; PRO: 3g; SOD: 64mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks