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Chile-Head Low-Fat Vegetarian Kishke

spice, low-fat, vegetarian, sausage

4 stalks celery, chopped
2 carrots, grated
2 onions, peeled and minced
2 cup water
1/4 cup oil
4 cup matzo meal
1 tablespoon paprika
2 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon 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

Yield: 1 servings

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