| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ritz crackers |
| 1 |
lg |
Onion |
| 1/4 |
lb |
Oleo (margarine) |
| 6 |
lg |
Carrots |
| 2 |
|
Pieces celery |
| 2 |
|
Eggs |
| 1/2 |
c |
Water (up to 1/3) |
|
|
Seasonings of choice (black pepper is all I usually add!) |
INSTRUCTIONS
This recipe comes from one of those little cookbooks so many of us seem to
love. The book is dated August, 1976, and the woman who contributed this
recipe has long since passed on. She was quite a character, and I can't
help thinking of Minerva Sykes whenever I make it (rolls eyes, and says
"Oy!")
Method: Crush crackers in large bowl. Using food processor (or grinder)
process carrots, onion and celery. Add to crackers and blend with remaining
ingredients. Mold into loaves (2 or 3) and wrap well in foil. Bake 40 to 50
minutes at 350 degrees. Cut into slices while still warm.
Notes: I have also made this successfully in a 13x9 pan--sort of a kishke
kugel, I guess<G> and it reheats well and can be frozen, too! Sometimes I
forget the celery (I really don't care for cooked celery) and in that case,
I add an extra carrot or two and season with a pinch of celery salt.
Posted to JEWISH-FOOD digest V96 #86
Date: Mon, 25 Nov 1996 16:20:29 -0800 (PST)
From: leiba@eskimo.com
A Message from our Provider:
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