Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Carrots; grated |
| 1 large | Onion; chopped |
| ½ cup | Celery; chopped finely |
| 2 \N | Cloves garlic; crushed |
| 3 cups | Egg matzos; crushed |
| 2 \N | Eggs; beaten |
| 1 cup | Melted margarine |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ teaspoon | Poultry seasoning |
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 ½ inch thick slices. Makes one 16 inch roll. NOTES : Can substitute a heavy ¼ tsp. garlic powder for fresh garlic Posted to JEWISH-FOOD digest by Njmallis <Njmallis@...> on Apr 8, 1998