---------- Recipe via Meal-Master (tm) v8.01

      Title: Kreplach Fillings
 Categories: Ground beef, Jewish, Beef
      Yield: 6 servings

           Meat Filling:
      1 tb Fat
    1/2 lb Ground beef
    1/2 c  Onions; minced
    3/4 ts Salt
    1/4 ts Pepper
           Kasha Filling:
      1 c  Onions; minced
      3 tb Chicken fat or butter
           - (depending on whether you
           - are serving a meat or
           - dairy dish)
  1 1/2 c  Kasha; cooked
    1/4 ts Pepper
           Cheese-Potato Filling:
    1/2 c  Onions; minced
      3 tb Butter
  1 1/2 c  Mashed potatoes
    1/2 c  Pot cheese
      1 ts Salt
    1/8 ts Pepper
      1    Egg
           Sour cream
           Chicken Filling:
  1 1/2 c  Ground cooked chicken
      4 tb Onions; minced, browned
      1    Egg yolk
    3/4 ts Salt
      1 ds Pepper
      1 tb Parsley; minced
           Chicken Liver Filling:
    1/2 lb Chicken livers
    1/2 c  Onions; minced
      2 tb Chicken fat
      2    Egg yolks; hard cooked
      1 ts Salt
    1/8 ts Pepper

  Meat Filling:

  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 Filling:

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

  Cheese-Potato Filling:

  Lightly brown the onions in the butter. Add the potatoes, cheese,
  salt, pepper, and egg, beating until smooth. Serve with sour cream.

  Chicken Filling:

  Blend all the ingredients together.

  Chicken Liver Filling:

  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.

  Recipe by The Art of Jewish Cooking by Jennie Grossinger

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