Put farfel in sm. bowl. Add stock and stir. Let stand until completely cooled.
Place eggs in med. bowl and mash. Stir in softened farfel.
Heat oil in nonstick skillet. Add mushroom, onion and pepper. Sprinkle with spice mix and saute over med. heat until mixture starts to soften (3 min.) 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.
Yield: 2½ c.; 5 appetizer servings; 8 to 10 servings as spread. Frances Prince's New Jewish Cuisine
Your FARFEL AND EGG SALAD --PAREVE OR MEAT- is ready. Bon appetit!
Related recipes: Passover, Salads, Cheese, eggs
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes