| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Appetizer | 20 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
From: Ruth Heiges <heiges@post.tau.ac.il> 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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