Title: Kreplach - Chicken & Beef
Categories: Appetizer Jewish Debbie Chicken Beef
Yield: 2 Servings

CHICKEN FILLING
3	tb	Chicken fat*
2	lg	Onions, grated
1		Clove garlic, minced
1/4		Kreplach
2 1/4		Kreplach
2	lg	Egg yolks
2	tb	Minced parsley
:		salt and pepper
:	g	green pepper
:		cooked & ground chicken

Saute the onions and garlic until browned, adding the green pepper about halfway through. Combine with the chicken and remaining ingredients. If it's too dry, add more egg yolk to moisten. Season well with salt and pepper. Chill. BEEF FILLING: 3/4 lb. boneless steak 1 1/2 tsp. chicken fat* 2 large onions, chopped 2 cloves garlic, crushed salt and pepper Broil the steak; cool. Saute the onions until well browned. Add the garlic; mix well. Trim all the fat from the steak. Grind the meat using the finest blade. Combine all the ingredients. Season to taste with salt and pepper. Chill until used. * = You can often find chicken fat ("schmaltz") in the ethnic section of your grocery store. If you can't find it, you can just use shortening. KREPLACH DOUGH: 3 cups flour 4 eggs 1 Tbsp. salt Mix and knead dough. Let it rest about 30 minutes. Roll dough out as thin as possible. Cut into 3" squares. Put the filling of your choice in one corner of the dough. Fold over into a triangle, brushing the edges with water first. Crimp the edges wit Yields: 36 appetizers From: Debi Greenberg Posted by: Debbie Carlson - Cooking

Submitted By DEBBIE CARLSON On 10-01-95 (0223)

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