3 c. matzo farfel (or 6 matzos broken up, finely)
1 c. boiling water
3 eggs, beaten
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 (11 oz.) can tomato-mushroom sauce
5 to 6 slices American, Swiss, or Muenster cheese

Preheat oven to 350 degrees. Cover a cookie sheet with tin foil and grease it well. Pour boiling water over the farfel and let it stand for 3 to 5 minutes. Drain any excess water. Beat eggs with salt, pepper, onion powder and garlic powder. Add the farfel and let mixture stand for 3 to 5 minutes or until the egg is absorbed by the farfel. Flatten farfel out to approximately a 10 x 12 inch rectangle. Mixture should be 1/4 inch thick. Bake for 20 minutes at 350 degrees. Remove from oven and raise oven to 450 degrees. Spread tomato-mushroom sauce over dough and top with cheese. Return to oven and bake for 10 minutes or until the cheese melts and is bubbly. Yield: 9 slices at 107 calories each slice.