INGREDIENTS

INSTRUCTIONS

In the food processor, grind up a box of crackers with the carrots, onion,
and celery. Add enough oil to get the consistency of a heavy dough. (I'm
sorry that I can't be more specific in the measurement, since I never
measure. The result of learning to cook from my mother!) Take the mixture
and roll it up in aluminum foil in the shape of a long tube. (I find that
sections of 2 to 3 inches in diameter, and no longer than eight inches in
the length will bake the best.) Be sure to tighly seal the ends of the
foil, or when it bakes the oil will leak out. Bake the wrapped kishka in
the oven for 45 minutes or more. I find that it does not overbake, but if
the oven is too high, it will burn. Turning the kishka as it bakes will
help avoid burning. This can also be cooked right in the cholent.
If you don't have access to Tam Tam crackers, you can substitute regular
round crackers.
You can also use flour in place of the crackers, but then you will need to
add some salt and paprika for flavor and color!
"Betay Avon" "Hearty Appetite"
Posted to JEWISH-FOOD digest V97 #338 by "Ronnie Shilcrat"
<faiga_rochel@hotmail.com> on Dec 31, 1997

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