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Add a photoServings: 1
Ingredients
- 1 lb Ritz crackers
- 1 lrg Onion
- 1/4 lb Oleo (margarine)
- 6 lrg Carrots
- 2 piece celery
- 2 x Large eggs
- 1/2 c. Water (up to 1/3)
- Â Â Seasonings of choice (black pepper is all I usually add in!)
Directions
- Love. The book is dated August, 1976, and the woman who contributed this recipe has long since passed on. She was quite a character, and I cannot help thinking of Minerva Sykes whenever I make it (rolls eyes, and says
- "Oy!")
- Method: Crush crackers in large bowl. Using food processor (or possibly grinder)
- process carrots, onion and celery. Add in to crackers and blend with remaining ingredients. Mold into loaves (2 or possibly 3) and wrap well in foil. Bake 40 to 50 min at 350 degrees. Cut into slices while still hot.
- Notes: I have also made this successfully in a 13x9 pan-sort of a kishke kugel, I guess(G) and it reheats well and can be frzn, too! Sometimes I forget the celery (I really do not care for cooked celery) and in which case, I add in an extra carrot or possibly two and season with a healthy pinch of celery salt.
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