Title: Chile-Head Low-Fat Vegetarian Kishke
Categories: Spice Lowfat Sausage Vegetarian
Yield: 1 Servings

4		Stalks celery, chopped
2		Carrots, grated
2		Onions, peeled and minced
2	c	Water
1/4	c	Oil
4	c	Matzo meal
1	tb	Paprika
2	ts	Garlic powder
1/4	ts	Pepper
1	ts	Salt
2		Habaneros, finely chopped

Not everyone will relate to this but kishka was a treat from my youth in New York that I haven't had in years. It was greasy and came in some type of sausage casing and we had slices as a side dish. It was also called stuffed derma which I guess means stuffed skin which makes sense.

I found this lowfat veg version today, added habaneros and it was great. I'll leave the source on the recipe, the only things I changed was I added the habaneros (two) and halved the celery (used 2 stalks). Try this - it does not taste like what it's made from, it's one of those recipes that becomes something new when it gets all mixed together. Erica

This vegetarian kishke (stuffing-like mixture) is sure to please guests at your next Passover seder.

Preheat oven to 350 degrees.

Mix all the ingredients together in a large bowl. Spoon 1/4 of mixture onto a large piece of aluminum foil. Roll mixture in foil into an 8-inch cylinder. Do the same with the remaining mixture to form four 8-inch cylinders. Place cylinders on cookie sheet and bake in a 350-degree oven for 45 minutes. Turn cylinders over and bake 45 minutes longer. Remove foil and serve kishke sliced and warm.

Total calories per serving: 226 Fat: 5 grams Total Fat as % of Daily Value: 8%

From: "The Lowfat Jewish Vegetarian Cookbook" by Debra Wasserman. Published by The Vegetarian Resource Group. From: Naughyde@aol.Com Date: 05 Mar 97 Chile-Heads List Ä

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