Kasha filling for kreplach
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Schmaltz or margarine |
| ⅔ | cup | Minced onion |
| ½ | cup | Ground beef |
| 1½ | cup | Cooked kasha |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
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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