All natural. Since 1925. Kosher for Passover and all year round parve. For more recipes, visit our website at www.streitsmatzos.com. The taste of a memory. In 1925 Aron Streit opened his first matzo bakery. That was on Rivington Street in Manhattan's Lower East Side, a place that would become as famous for its food as for its Yiddish theater. A tasty kugel, a hearty soup, a delicious matzo ball. People who lived there shared more than dreams of a better life in America - they shared their family's treasured recipes. Around the holidays, food was even more important. Just the right potato latkes were needed for Chanukah, the right of matzo on Passover. Streit's was there then and we're here now. We work out of the very same building used by our great-grandfather and we share his vision: to bring you wholesome Jewish food that takes you back to your childhood and connects you with your past. www.streitsmatzos.com. Under the supervision of Rabbi M. Soloveichik. Product of USA.
6 oz (170 g) x 12
5 per pack
Baking: 1. In a large bowl, add contents of bag marked seasoning to one cup of boiling water. 2. Add contents of bag marked farfel and mix well. 3. Add three tablespoons of chicken fat, margarine or shortening, with 2 large eggs and mix well (If softer stuffing is desired add a little more hot water). 4. Empty mixture into a baking pan, cover with aluminum foil and bake for 45 minutes at 375 degrees F (If more crust is desired leave aluminum foil off). Stove Top: 1. Heat 1/4 cup vegetable oil in a medium pot and add contents of bag marked farfel. 2. Saute until lightly brown, remove from heat and allow to cool 4 - 5 minutes. 3. Stir in two cups of boiling water and add contents of bag marked seasoning. 4. Bring to a boil, reduce heat and simmer 15 minutes until water is all absorbed. 5. Mix with a fork before serving. If stuffing a bird follow instructions on the package of the bird.
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