Kreplach fillings
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Kreplach fillings
  Fillings    Jewish    Beef  
Last updated 6/12/2012 12:46:28 AM. Recipe ID 6754. Report a problem with this recipe.
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      Title: Kreplach fillings
 Categories: Hamburger, Jewish, Beef
      Yield: 6 Servings
 
      1 tb Fat
    1/2 lb Ground beef
    1/2 c  Minced onions
    3/4 ts Salt
    1/4 ts Pepper
 
  Kreplach Fillings
  
  From the Art of Jewish Cooking by Jennie Grossinger:
  
  ***FILLINGS FOR KREPLACH***
  
  *Meat:
  
  Heat the fat (I use oil) in a skillet and cook the meat and onions in
  it for 10 minutes, stirring frequently. Add the salt and pepper. Cool
  before placing in squares of dough.
  
  *Kasha: 1 cup minced onions 3 tablespoons chicken fat or butter
  (depending on whether you are serving a meat or dairy dish) 1 1/2
  cups cooked kasha 1/4   teaspoon pepper
  
  Lightly brown the onion in the fat or butter.  Stir in the kasha and
  pepper.
  
  *Cheese-Potato: 1/2 cup minced onions 3 tablespoons butter 1 1/2 cups
  mashed potatoes 1/2 cup pot cheese 1 teaspoon salt 1/8 teaspoon
  pepper 1 egg Sour cream
  
  Lightly brown the onions in the butter.  Add the potatoes, cheese,
  salt, pepper and egg, beating until smooth. Serve with sour cream.
  
  *Chicken: 1 1/2 cups ground cooked chicken 4 tablespoons browned
  minced onions 1 egg yolk 3/4 teaspoon salt 1 Dash pepper 1 tablespoon
  minced parsley
  
  Blend all the ingredients together.
  
  *Chicken liver: 1/2 pound chicken livers 1/2 cup minced onions 2
  tablespoons chicken fat 2 hard-cooked egg yolks 1 teaspoon salt 1/8
  teaspoon pepper
  
  Cook the livers and onions in the fat for 10 minutes, mixing
  frequently. Grind or chop the livers, onions, eggs, salt and pepper.
  Cool before placing in squares of dough.
  
  ***ENJOY!!!***
 




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Recipe ID 6754 (Apr 03, 2005)

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