CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Meats |
Jewish |
Side, Dishes |
1 |
Servings |
INGREDIENTS
1/2 |
c |
Carrots; grated |
1 |
lg |
Onion; chopped |
1/2 |
c |
Celery; chopped finely |
2 |
|
Cloves garlic; crushed |
3 |
c |
Egg matzos; crushed |
2 |
|
Eggs; beaten |
1 |
c |
Melted margarine |
1 |
ts |
Salt |
1/4 |
ts |
Pepper |
1/4 |
ts |
Poultry seasoning |
INSTRUCTIONS
Preheat oven t 350º. Combine all ingredients in a large bowl, mix well.
Place a 20 inch piece of foil on a cookie sheet. Shape mixture into a 16
inch roll. Bring 2 sides up over kishka, fold down in a series of locked
folds allowing for air and expansion. Fold sheetends up & over again; crimp
to seal. Cook for 45 mins. Unwrap foil & cut while hot into 1/2 inch thick
slices. Makes one 16 inch roll.
NOTES : Can substitute a heavy 1/4 tsp. garlic powder for fresh garlic
Posted to JEWISH-FOOD digest by Njmallis <Njmallis@aol.com> on Apr 8, 1998
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