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Sauté onion and celery in the fat until tender; add matzo farfel. Combine seasonings, eggs and condensed chicken soup; pour into matzo-farfel mixture. Add boiling water and set aside until all the liquid is absorbed. Pack into a greased ring mold and let sit for about 5 minutes. Turn out on a greased cookie sheet or heatproof platter and bake in a moderate oven 375 degrees F for 30 minutes. Fill center as desired.
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