Categories: Ground beef, Jewish, Beef 
      Yield: 6 servings 
  
      1 tb Fat                               3/4 ts Salt 
    1/2 lb Ground beef                       1/4 ts Pepper 
    1/2 c  Minced onions                   
  
  Kreplach Fillings 
   
  From the Art of Jewish Cooking by Jennie Grossinger: 
   
  ***FILLINGS FOR KREPLACH*** 
   
  *Meat: 
   
  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: 1 cup minced onions 3 tablespoons chicken fat or butter (depending 
  on whether you are serving a meat or dairy dish) 1 1/2 cups cooked kasha 
  1/4   teaspoon pepper 
   
  Lightly brown the onion in the fat or butter.  Stir in the kasha and 
  pepper. 
   
  *Cheese-Potato: 1/2 cup minced onions 3 tablespoons butter 1 1/2 cups 
  mashed potatoes 1/2 cup pot cheese 1 teaspoon salt 1/8 teaspoon pepper 1 
  egg Sour cream 
   
  Lightly brown the onions in the butter.  Add the potatoes, cheese, salt, 
  pepper and egg, beating until smooth.  Serve with sour cream. 
   
  *Chicken: 1 1/2 cups ground cooked chicken 4 tablespoons browned minced 
  onions 1 egg yolk 3/4 teaspoon salt 1 Dash pepper 1 tablespoon minced 
  parsley 
   
  Blend all the ingredients together. 
   
  *Chicken liver: 1/2 pound chicken livers 1/2 cup minced onions 2 
  tablespoons chicken fat 2 hard-cooked egg yolks 1 teaspoon salt 1/8 
  teaspoon pepper 
   
  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. 
   
  ***ENJOY!!!***