FARFEL AND EGG SALAD

3/4 cup matzo farfel
3/4 cup hot chicken stock
4 large hard-cooked eggs
2 tbsp seasoned olive oil
1/4 lb fresh white mushrooms, mince
1/2 cup minced onion and bell pepper
2 tsp spice mix
1 medium golden del. apple, peeled, cored, minced
1 tsp honey
2 tbsp coriander or dill or little of each
1/4 tsp salt
freshly ground black pepper

Put farfel in small bowl. Add stock and stir. Let stand until completely cooled.

Place eggs in medium bowl and mash. Stir in softened farfel.

Heat oil in nonstick skillet. Add mushroom, onion and pepper. Sprinkle with spice mix and saute over medium heat until mixture starts to soften (3 minutes) Stir in half the apple; saute for 1 min. Add to the bowl along with remaining apple.

Drizzle honey over salad, then combine with mixture. Add herbs, salt and pepper an combine. Serve at room temp.

Makes 2 1/2 cups, 5 appetizer servings; 8 to 10 servings as spread
Source: Francine Prince's New Jewish Cuisine