Recipe - Kreplach Fillings

1 tablespoon Fat
One half pound Ground beef
One half cup Minced onions
Three fourths teaspoon Salt
One fourth teaspoon 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 One half cups cooked kasha
One fourth teaspoon pepper

Lightly brown the onion in the fat or butter. Stir in the kasha and
pepper.

*CheesePotato: One half cup minced onions 3 tablespoons butter 1 One half cups
mashed potatoes One half 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 One half cups ground cooked chicken 4 tablespoons browned minced
onions 1 egg yolk Three fourths teaspoon salt 1 Dash pepper 1 tablespoon minced
parsley

Blend all the ingredients together.

*Chicken liver: One half pound chicken livers One half cup minced onions 2
tablespoons chicken fat 2 hardcooked 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!!!***

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini