Farfel and Egg Salad

Ingredients

 * 3/4 	cup  	Matzo farfel
 * 3/4 	cup 	Hot chicken stock
 * 4 	each 	Lge. hard-cooked eggs
 * 2 	tbsp 	Seasoned olive oil
 * 1/4 lbs 	Fresh white Mushrooms, mince
 * 1/2 	cup 	Ea. minced Onion & bell pep.
 * 2 	tsp 	Spice mix
 * 1 	each 	Med. Golden del. Apple, Peeled, cored, minced.
 * 1 	tsp 	Honey
 * 2 	tbsp 	Corriander or dill or Little of each.
 * 1/4 	tsp 	salt
 * Freshly grnd. black pepper

Directions
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: 2 ½ c.; 5 appetizer servings; 8 to 10 servings as spread.