---------- Recipe via Meal-Master (tm) v8.01

     Title: Kreplach Fillings
Categories: Ground beef, Jewish, Beef
     Yield: 6 servings

          Meat Filling:
     1 tb Fat
   1/2 lb Ground beef
   1/2 c  Onions; minced
   3/4 ts Salt
   1/4 ts Pepper
          Kasha Filling:
     1 c  Onions; minced
     3 tb Chicken fat or butter
          - (depending on whether you
          - are serving a meat or
          - dairy dish)
 1 1/2 c  Kasha; cooked
   1/4 ts Pepper
          Cheese-Potato Filling:
   1/2 c  Onions; minced
     3 tb Butter
 1 1/2 c  Mashed potatoes
   1/2 c  Pot cheese
     1 ts Salt
   1/8 ts Pepper
     1    Egg
          Sour cream
          Chicken Filling:
 1 1/2 c  Ground cooked chicken
     4 tb Onions; minced, browned
     1    Egg yolk
   3/4 ts Salt
     1 ds Pepper
     1 tb Parsley; minced
          Chicken Liver Filling:
   1/2 lb Chicken livers
   1/2 c  Onions; minced
     2 tb Chicken fat
     2    Egg yolks; hard cooked
     1 ts Salt
   1/8 ts Pepper

 Meat Filling:

 Heat the fat (I use oil) in a skillet and cook the meat and onions
 in it for 10 minutes, stirring frequently. Add the salt and pepper.
 Cool before placing in squares of dough.

 Kasha Filling:

 Lightly brown the onion in the fat or butter. Stir in the kasha and
 pepper.

 Cheese-Potato Filling:

 Lightly brown the onions in the butter. Add the potatoes, cheese,
 salt, pepper, and egg, beating until smooth. Serve with sour cream.

 Chicken Filling:

 Blend all the ingredients together.

 Chicken Liver Filling:

 Cook the livers and onions in the fat for 10 minutes, mixing
 frequently. Grind or chop the livers, onions, eggs, salt, and
 pepper. Cool before placing in squares of dough.

 Recipe by The Art of Jewish Cooking by Jennie Grossinger

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