| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Side dish, Jewish, Appetizers |
8 |
Servings |
INGREDIENTS
|
|
-GRAMMIE'S KITCHEN |
| 1 |
|
Kishka |
| 4 |
c |
Flour |
| 3/4 |
lb |
Suet; ground beef fat |
| 4 |
ts |
Salt |
| 2 |
ts |
Pepper |
| 2 |
lg |
Carrot; grated |
| 2 |
|
Onions; grated |
| 2 |
|
Celery; grated |
INSTRUCTIONS
Combine fat and flour. Blend well. Add vegetables, salt, and pepper. Knead
well. Stuff kishka loosely, like a turkey, only 3/4 inch thick. (Flatten
it.) Lay stuffed kishka around in a roasting pan. Add cold salted water to
cover. Cover pan and simmer on top of stove about 1 hour. Slice and serve
hot.
MY NOTE: My Bubbe used to make this all the time. When she didn't have
kishka, she used the loose skin from the turkey or chicken. We called it
helzel. She stuffed that after she sewed into a tube. It was soooo good.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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