Vegetable Kishke

This recipe is from the Jewish Low Cholesterol Cookbook by R. Leviton Excellent...so tasty!

• Ready In: 31 mins
• Serves: 30-36

Ingredients

• 8  ounces  wheat crackers
• 2  carrots, coarsely chopped
• 6  celery ribs, coarsely chopped
• 1  medium onion, quartered
• 4  tablespoons margarine, melted
• 2  teaspoons salt

Directions

1. Pulverize crackers in a blender. This yields 2 1/4 cup fine crumbs. Set aside.
2. Finely chop vegetables in blender in 2 OR 3 batches.
3. Mix the cracker crumbs, finely chopped vegetables, margarine and salt altogether in a large bowl.
4. 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.
5. Unpeel the foil and place the frozen rolls on heavily greased baking sheets or pan.
6. Bake at 350 degrees for 1 hour.
7. Cut into 3/4 to 1 inch slices.