This Middle-Eastern appetizer features Margarine (parve–that’s. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Kishka – Easier
Description
This Middle-Eastern appetizer features Margarine (parve--that's. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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just means kosher,not nec.) 2/3 c Hot water 1 c Flour 3 sl White bread (tear in small -pieces) 2 c Corn flakes (YES!) 1 ts Heaping minced onions -(
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mix in hot water) or 1 -small onion grated Kishka/easier Who wants to
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stuff 9 feet of beef casings?
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!!!
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Here's a mock kishka recipe that's much easier and very good.
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Kosher salt Freshly ground pepper Paprika (my mon uses a Ritz Crackers instead of corn flakes)
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Melt margerine in hot water.
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When completely melted, add flour, bread, corn flakes and onion.
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Add salt and pepper and enough paprika to give reddish color.
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Tear off two pieces of foil 15 inches long.
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Place mixture shaped into two long rolls along edge of foil about 2 inches from eachedge.
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The roll should be 1 1/2 inches in diameter.
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Bake at 350 degrees for 1 hour and 15 minutes.
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Allow to cool slightly.
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Wrap in fresh tin foil and freeze.
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Then when ready for use, slice, place on cookie sheet and warm thoroughly.
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You can also use a sauce with this too.
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try a mushroom sauce or beef sauce.
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Packages sauces are good
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 176.2kcal
- % Daily Value *
- Total Fat 19.6g31%
- Saturated Fat 6.2g31%
- Cholesterol 0.0mg0%
- Sodium 290.8mg13%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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