I believe my friend Audrey gave this recipe to me originally many years ago. It has been on our Passover table ever since. Actually a few years back I had thought I had it scanned into my computer (under Passover Recipes) and I couldn’t find it. Lucky for me, I know my friend Carol always makes it and her family loves it, so here it is. With 2 weeks to go till Passover I am going to try to post as many Passover Recipes as possible . This one is really a winner! Remember to read recipes through before making them, familiarize yourself with the recipe, the method, and the ingredients. This will help you when you go to actually make a recipe.
Recipes tend to spread out to a wide group of people, so they usually don’t get lost. Sort of the reasoning behind this website as I will now have all my recipes under one tidy little roof ! Enjoy this one; it is sweet and makes for a delicious side dish with poultry or beef. This has always been a crowd pleaser. I know, the amount of eggs is obscene on this holiday! This one has 7 eggs in it!!!!!
1 box matzoh farfel (I think it’s in a canister now only)
2 15 oz. cans sliced peaches
2 cups sugar
1 tsp. salt
2 sticks margarine, melted
2 tsp. vanilla
4 cups hot water
Preheat oven to 350 degrees.
Place dry farfel in a bowl, then pour hot water over it. Let stand until absorbed.
In a separate bowl, combine eggs, syrup from peaches, salt, sugar, margarine, and vanilla. Add farfel and combine well. In a well sprayed 9 x 12 baking dish, pour 1/2 the mixture, then arrange a layer of peaches on top. Add remaining mixture on top, then top with remaining peaches. Sprinkle with just a bit of cinnamon if you’d like. Bake for 1 hour at 350 degrees. Serve hot out of oven, or room temp. It is quite delicious at room temperature, if you don’t have the room in your oven, and it makes for a pretty awesome leftover.
Can be assembled, cooked 1/2 way through, then cooked the rest of the way through on the day of the holiday.
Been in for 1 hour. Bubbling. Allot of liquid d. Too moist.
it is a bit tricky of a recipe. Did you dry out for a long time?
I said it was a bit tricky, the drying out is key here. it’s an old world recipe from my grandmother who never wrote anything down.