Vegetable Kishke

"This recipe is from the Jewish Low Cholesterol Cookbook by R. Leviton Excellent...so tasty!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
31mins
Ingredients:
6
Serves:
30-36
Advertisement

ingredients

Advertisement

directions

  • Pulverize crackers in a blender. This yields 2 1/4 cup fine crumbs. Set aside.
  • Finely chop vegetables in blender in 2 OR 3 batches.
  • Mix the cracker crumbs, finely chopped vegetables, margarine and salt altogether in a large bowl.
  • Oil 3 pieces of aluminum foil 8 inches by 12 inches. Form the vegetable-cracker mixture into 3 rolls about 1 1/2 inches by 9 inches on the foil sheets. Roll up the sheets and fold the edges to seal. Freeze overnight or until hard.
  • Unpeel the foil and place the frozen rolls on heavily greased baking sheets or pan.
  • Bake at 350 degrees for 1 hour.
  • Cut into 3/4 to 1 inch slices.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes