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Recipe Name: Kreplach Fillings Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Tablespoon(s) fat
1/2 Pound(s) Ground beef
1/2 Cup(s) Minced onions
3/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
Directions:
Kreplach FillingsFrom 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 itfor 10 minutes, stirring
frequently. Add the salt and pepper. Coolbefore 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
cupscooked kasha 1/4 teaspoon pepperLightly brown the onion in the
fat or butter. Stir in the kasha andpepper.*Cheese-Potato: 1/2 cup
minced onions 3 tablespoons butter 1 1/2 cupsmashed potatoes 1/2 cup
pot cheese 1 teaspoon salt 1/8 teaspoon pepper 1egg Sour creamLightly
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 mincedonions 1 egg
yolk 3/4 teaspoon salt 1 Dash pepper 1 tablespoon mincedparsleyBlend
all the ingredients together.*Chicken liver: 1/2 pound chicken livers
1/2 cup minced onions 2tablespoons chicken fat 2 hard-cooked egg yolks
1 teaspoon salt 1/8teaspoon pepperCook the livers and onions in the fat
for 10 minutes, mixing frequently.Grind or chop the livers, onions,
eggs, salt and pepper. Cool beforeplacing in squares of
dough.***ENJOY!!!***From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini


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