Parve Kishka Recipe
1 Box Tam Tam crackers
Olive Oil or melted margarine
2-3 carrots, scraped
1 large yellow onion, cut in 6 pieces
3 stalks of celery
8 oz. mushrooms, cleaned, dried and sliced
Salt, pepper, 1 T Hungarian paprika (sweet or Hot) and 1 T freshly chopped garlic
Using a food processor, grind crackers and vegetables coarsely. Blend in seasonings. Add about ¼ cup olive oil, enough for thick mixture. Using sheets of aluminum foil, about 8-10 in long and 4-6 in high, grease them well with oil. Form mixture into logs, tightly sealing each end so stuffing doesn’t leak. Bake the wrapped kishke logs in a 350 degree oven for about 45 min, turning once or twice while baking.
1/4 pound margerine
2/3 cup boiled water
1 cup all purpose flour
3 slices white bread or challah
3/4 cup corn flake crumbs
1/2 onion- pureed
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
Melt margerine in boiling water. Place dry ingredients in food processor including onion and puree. When pureed, add melted margerine and hot water.
Tear off two pieces of aluminum foil about 15 inches long. Shape mixture into two long rolls and place each roll on a piece of foil. Seal edges. Place both logs on a cookie sheet and bake for one hour at 350 degrees.