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Mock Kishke V (P, KLP, TNT)
Source: Self
Serves: 8 to 10

1/2 cup oil
2 stalks celery
2 carrots
1 onion
1-1/2 cups flour (not for Pesach) or matzo meal or crushed crackers or a combination
1 1/2 tsp. salt
1 tsp. paprika

Grind the celery, carrots, and onion in a food processor. Then mix in the flour, oil, and spices and mix very well.

Lay out a large sheet of aluminum foil on the table and grease with oil. Shape the kishke dough into a rolled form (or several smaller ones) and twist and seal the foil around it.

The kishke can be frozen until placed into cholent or baked at 350°F for about 1-1/2 hours or par-baked for about 1/2 hour and then placed into the cholent.

Poster's Notes:
I have made kishke using flour, using matzo meal, using crushed TamTam-type crackers, and using a combination. My choice is not to use all flour; it is too pasty for my taste, but you can experiment to see which texture you prefer. I even saw a recipe that uses a box of potato pancake mix instead of the flour or matzo meal. Take your pick!

Posted by Chaya Kaplan

Nutritional Info Per Serving: N/A