Kasha filling for kreplach

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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