Recipe - Lilys Luscious Kreplach For Chicken Soup

Three fourths pound Boneless trimmed chuck steak
1 One half tablespoon Peanut oil
1 Onion, chopped
One fourth pound Beef liver
2 lg Eggs
Salt & pepper to taste
2 cup Flour
4 qt New York Penicillin or other
homemade chicken broth

1. Cook the chuck in water to cover over medium heat until tender, about
45 minutes. Drain the meat; set aside to cool to room temp.

2. Heat oil in a heavy skillet over medium heat. Add the onion and liver
and saute until the onions are soft and the liver is cooked through, 34
minutes each side. Drain off any excess oil from the liver and onions; set
aside to cool to room temp.

3. With a meat grinder or in a food processor, grind the liver and the
chuck. Add 1 of the eggs, seasoned with salt and pepper, and process until
well mixed.

4. In a large mixing bowl, combine the flour and One fourth tsp. salt and make a
well in the center. In a small bowl, whisk the remaining egg with One fourth cup
of water. Pour the egg mixture into the well of the dry ingredients and mix
with a spoon until smooth. Turn out dough onto a floured board and knead
until soft and silky, about 6 minutes. If the dough is too wet, dust with
flour and knead it in. Divide the dough into 2 even balls. Let the dough
rest for 1 to 2 hours.

5. Roll the dough out, 1 ball at a time, One fourth inch thick. Cut the dough into
3 to 3 One half inch squares. Arranging each square of dough with 1 corner
pointing at you, take 1 tablespoon of the meat mix and put it on the top
half of the dough. Moisten 2 sides of the dough with cool water and fold
the bottom half up over the top, forming a triangle. Fold the 2 opposite
edges together, pinching the dough so that the kreplach resembles a
tortellini. Repeat with the remaining dough squares and filling. (You can
freeze the kreplach at this point in freezer bags. They keep 23 months.
Defrost in the refrigerator on a rack, so the bottoms don't get soggy!)

6. Bring the broth to a boil in a large pot. Slide the kreplach into the
boiling chicken broth and cook them through, about 5 minutes. Serve
immediately.

Makes 2530 kreplach or serves 8.

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