| 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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