Streits Savory Herb Stuffing Mix Description
The Taste of a Memory
In 1925 Aron Streit opened his first matzo bakery. That was 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 Maerica - 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 kind of matso on Passover.
Streit's ws 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.
In a large bowl, add contents of bag marked "SEASONING" to one cup of boiling water.
Add contents of bag marked "FARFEL" and mix well.
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.)
Empty mixture into a baking pan, cover with aluminum foil and bake for 45 minutes at 375"F. (If more crust is desired leave aluminum foil off.)
Stove Top Directions
Heat ¼ cup vegetable oil in a medium pot and add contents of bag marked "FARFEL".
Sauté until lightly brown, remove from heat and allow to cool 4-5 minutes.
Stir in two cups of boiling water and add contents of bag marked "SEASONING".
Bring to a boil, reduce heat and simmer 15 minutes until water is all absorbed.
Mix with a fork before serving.
*If stuffing a bird follow instruction on the package of the bird.
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.