| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meats |
5 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs; slightly beaten |
| 2 |
c |
Flour; unsifted (scant) |
| 2 |
c |
Cooked chicken; minced |
| 1 |
tb |
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 |
tb |
Scmaltz; chicken fat |
| 2 |
c |
MEAT; Cooked and ground* |
| 1 |
|
Egg |
| 1 |
tb |
Onion; minced |
|
|
Salt and pepper |
| 2 |
c |
Cottage cheese; farmers, dry |
| 3 |
tb |
Bread crumbs; fine soft |
| 1 |
|
Egg |
| 2 |
tb |
Onion; minced |
|
|
Salt and pepper |
INSTRUCTIONS
NOODLE DOUGH
CHICKEN FILLING
CHICKEN LIVER FILLING
MEAT FILLING
CHEESE FILLING
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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