kasha filling for kreplach
- Categories
- Appetizer
- Yield
- 20 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Schmaltz or margarine |
| ⅔ cup | Minced onion |
| ½ cup | Ground beef |
| 1½ cup | Cooked kasha |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
From: Ruth Heiges <heiges@...>
Date: Sat, 10 Aug 1996 20:25:29 +0300 (IDT) Heat schmaltz or margarine in a large skillet. Fry onions and meat. Add cooked kasha and seasonings. Stir well to blend.
Cool. Fill kreplach casings, seal, and cook in boiling, salted water for 15-20 minutes. Drain and put in soup.
Memoirs & Menus, Georges Spunt
JEWISH-FOOD digest 312
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .
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