| 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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