Recipe: Kasha Filling for Kreplach
For 20 Persons
Category: Appetizer
3 tb Schmaltz or margarine
2/3 c Minced onion
1/2 c Ground beef
1 1/2 c Cooked kasha
1/2 ts Salt
1/4 ts Pepper
From: Ruth Heiges
Date: Sat, 10 Aug 1996 20:25:29 +0300 (IDT)
Heat schmaltz or margarine in a large skillet. Fry onions and meat. Add
cooked kasha and seasonings. Stir well to blend.
Cool. Fill kreplach casings, seal, and cook in boiling, salted water for
15-20 minutes. Drain and put in soup.
Memoirs & Menus, Georges Spunt
JEWISH-FOOD digest 312
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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