| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Jewish | Dishes, Side | 1 | Servings |
INGREDIENTS
| 1/2 | c | Carrots, grated |
| 1 | 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 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | t | Poultry seasoning |
INSTRUCTIONS
1998 Preheat oven t 350°. 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 1869
Calories From Fat: 1695
Total Fat: 191.6g
Cholesterol: 372mg
Sodium: 4688.1mg
Potassium: 817.8mg
Carbohydrates: 26.4g
Fiber: 5.4g
Sugar: 10.5g
Protein: 17.6g