| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meats |
5 |
Servings |
INGREDIENTS
| 1/2 |
t |
Salt |
| 2 |
|
Eggs, slightly beaten |
| 2 |
c |
Flour, unsifted scant |
| 2 |
c |
Cooked chicken, minced |
| 1 |
T |
Onion, minced |
| 1 |
|
Egg |
|
|
Salt and pepper, to taste |
| 2 |
c |
Broiled chicken livers |
| 2 |
|
Eggs, hard boiled |
| 1 |
|
Onion, small minced |
|
|
Salt and pepper |
| 1 |
T |
Scmaltz, chicken fat |
| 2 |
c |
MEAT, Cooked and ground* |
| 1 |
|
Egg |
| 1 |
T |
Onion, minced |
|
|
Salt and pepper |
| 2 |
c |
Cottage cheese, farmers dry |
| 3 |
T |
Bread crumbs, fine soft |
| 1 |
|
Egg |
| 2 |
T |
Onion, minced |
|
|
Salt and pepper |
INSTRUCTIONS
NOODLES: This is a lost art. may I add that I usually use wonton skins
and make life easy for myself; but once in awhile.... Add salt to
eggs,add eggs to flour. mix with your hands until the dough leaves the
sides of the bowl. It should be fairly stiff. Knead until dough is
smooth and elastic. Roll out on a lightly floured board (or on a white
cloth). Roll and stretch until it is paper thin...well very thin. Cut
into 3" squares. Place one T of filling in center of each square and
fold to make a triangle. Crimp edges with a fork and cook in boiling
water. If you have a pasta machine (or I sometimes use FP go for it.
Cook until they rise to the top; about 10 or 12 minutes. DO NOT COOK
IN THE SOUP. You may warm them in the soup. FILLINGS. These days I zap
all the ingredients for each type of filling in the FP...leaving the
eggs for last. For the cheese filling, you just want to combine. I
would serve all but the cheese with Chicken Noodle soup. the Cheese
Kreplach are usually served on the side (for a dairy meal) with sour
cream. Each of these recipes makes about 30; figure at least 3 each
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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