Mock Kishka Recipes

JEWISH - OLD FAMILY SECRET RECIPE - MOCK KISHKA

Jewish - Old Family Secret Recipe - Mock Kishka image

Make and share this Jewish - Old Family Secret Recipe - Mock Kishka recipe from Food.com.

Provided by Rayndrop

Categories Vegetable

Time 10h

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 carrot
1 stalk celery
1 medium onion
11 ounces Ritz crackers (1 box)
6 tablespoons butter
1 egg

Steps:

Grind vegetables twice.
Grind crackers once.
Mix both together.
Melt butter.
Add to beaten egg.
Mix all together.
Shape into 2 long rolls on greased foil.
Wrap each roll separately inthe foil, air tight.
Freeze overnight or longer.
Bake frozen 350 degrees for 1-1 1/2 hours.
Cut into 1" slices.

Nutrition Facts : Calories 382, Fat 24.4, SaturatedFat 10.4, Cholesterol 61.5, Sodium 584.7, Carbohydrate 36, Fiber 1.9, Sugar 5.7, Protein 5.3

MOCK KISHKA

MOCK KISHKA image

Categories Vegetable Side

Number Of Ingredients 6

Ingredients

1 BOX Tam Tam crackers
11/2 large or 2 small ribs of celery
11/2 large or 2 small carrots
1 stick of margarine, melted
1 small onion
salt/pepper to taste

Steps:

Grind celery, carrots, crackers and onion. Add salt and pepper and margarine. Roll into ball and divide into 4-6 parts. Roll into strips between aluminum foil and freeze. When ready to cook, place directly into preheated 350 oven and bake 45 minutes. (Keep wrapped in foil.) Remove foil and leave in oven for 15 more minutes. Turn oven off and leave kishke inside oven until crusty and brown.

KISHKE

Kishke image

Provided by Joan Nathan

Categories side dish

Time 2h

Yield About 8 servings

Number Of Ingredients 9

Ingredients

6 tablespoons chicken fat, suet or vegetable oil
1 medium to large onion, cut in 1-inch pieces
1 clove garlic, chopped
1 stalk celery, cut into chunks
1 large carrot, peeled and cut into chunks
1 cup matzo meal
1 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1/8 teaspoon hot paprika

Steps:

Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.
Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds. If desired, serve as a side dish with pot roast or roast chicken.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 1 gram

MOCK KISHKA RECIPE

Mock Kishka Recipe image

Provided by Juice

Number Of Ingredients 7

Ingredients

1/2 c. melted margarine
1 12 oz. pkg. Snak crackers
2 medium onions, peeled & quartered
2 carrots, peeled & cut in chunks
1 stalk celery, cut in chunks
salt
pepper

Steps:

Preheat oven to 350. Bake 1 hour. 1. Process crackers until crushed. 2. Remove & place in large bowl. 3. Process vegetables until minced. 4. Add crumbs & seasoning to processor. 5. With machine running add melted margarine. 6. Process until well blended. 7. Form 2-3 logs in tin foil. 8. Roll & wrap tightly. 9. Can be made up to this point & freeze. 10. Defrost before baking.

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