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Kreplach Fillings

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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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