|3 tablespoons||Schmaltz or margarine|
|⅔ cup||Minced onion|
|½ cup||Ground beef|
|1½ cup||Cooked kasha|
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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