Easy Kishka
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
margarine
|
|
| ⅔ | cup |
water
hot |
|
| 1 | cup |
all-purpose flour
|
|
| 3 | slices |
white bread
tear in small pieces |
|
| 2 | cups |
corn flakes
|
|
| 1 | teaspoon |
onions
minced |
|
| 1 | teaspoon |
black pepper
|
|
| 1 | each |
paprika
to taste |
*
|
| 1 | each |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
margarine
|
|
| 158 | ml |
water
hot |
|
| 237 | ml |
all-purpose flour
|
|
| 3 | slices |
white bread
tear in small pieces |
|
| 473 | ml |
corn flakes
|
|
| 5 | ml |
onions
minced |
|
| 5 | ml |
black pepper
|
|
| 1 | each |
paprika
to taste |
*
|
| 1 | each |
salt
to taste |
*
|
Directions
Melt margerine in hot water.
When completely melted, add flour, bread, corn flakes and onion.
Add salt and pepper and enough paprika to give reddish color.
Tear off two pieces of foil 15 inches long. Place mixture shaped into two long rolls along edge of foil about 2 inches from each edge.
The roll should be 1½ inches in diameter.
Bake at 350℉ (180℃) for 1 hour and 15 minutes.
Allow to cool slightly. Wrap in fresh tin foil and freeze.
When ready for use, slice, place on cookie sheet and warm thoroughly.
Makes about 6 servings.
