---------- Recipe via Meal-Master (tm) v8.02
  Categories: Passover, Brunch, Pesach brds
       Yield: 8 servings
            -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
   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
   Roz Edelberg Formatted by Elaine Radis; 3/92