RFCJ RECIPE ARCHIVE
Posted by : Myra Shinkman Kishke (Stuffed Derma) #1 - meat
1 large beef casings or 2 medium beef casings 1 large onion, minced 1 cup schmaltz (rendered chicken fat) 1 1/2 cups matzoh meal 1 1/2 cups bread crumbs 1 teaspoon paprika 1 tablespoon kosher salt or to taste 1 teaspoon garlic powder 1/8 teaspoon white pepper or to taste 2 large or 3 medium onions, thinly sliced Soak the casings in heavily salted water (1/2 cup salt to 2 quarts water) for 10 minutes. Rinse casings under cold running water, letting the water run through the inside of the casings. Saute the minced onion in the schmaltz until it starts to brown. Mix with the matzoh meal, bread crumbs, paprika, salt, garlic powder and pepper. Tie one end of each casing. Fill with stuffing, a little at a time, shaking and squeezing gently so as not to tear the casing. Do *not* pack too tightly. Tie the other end closed. Preheat oven to 375 degrees. Place sliced onions and kishke in a large roasting pan and pour in about 3 cups water. Bake in oven 1 hour. Turn the kishke and bake 1 hour more, until nicely browned.
