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Farfel a la Elliot Recipe

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This recipe for Farfel a la Elliot, by , is from The Holzer & Rottach Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elliot Holzer

Category:
Category:

Ingredients:  
Ingredients:  
1 12 oz bag Barley Shaped Egg Noodles
1 diced onion
2 TBS vegetable oil
3 cups of water
Enough soup base for the 3 cups of water (varies by brand- I used the powdered Lipton base and it takes two tablespoons)
Salt pepper and garlic powder to taste

Directions:
Directions:
1.Place the oil in a 3 quart pot and heat over a medium flame. Add the onions and cook until the onions are translucent.
2. Add the barley shaped egg noodles and cook until some are brown. It will have a kind of "salt and pepper" look- most will still be light. Stir often to avoid burning.
3. Add the water and the chicken soup base and stir well
4. Reduce the heat to a simmer just at boiling point and cover
5. Cook until the water is absorbed, stirring occasionally to avoid too much sticking to the pot. It should take about 15 minutes and the noodles should be tender but not mushy. You may have to experiment with the time and heat level to achieve this result
6. Add garlic powder, salt and pepper to taste

Number Of Servings:
Number Of Servings:
5-7
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Linda, Richard and I all ate this as children and have continued to make it and eat it as adults. Each of us has varied the recipe based on the way Ma taught us ( even that was different for each of us) and our personal touches made to fit our own creativeness and tastes

 

 

 

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