Mock Kishka can be eaten as a side dish or inside of a cholent. Years ago, kishka was made with intestines and other such things. Here are some variations on an old theme. In general, I make about 4–5 loaves, wrap in parchment paper, freeze, and then just pop into my cholent. This way I only have to deal with the mess one time and I have my stock of kishka ready for when I need it.

Kishka 1

1 carrot grated

1 onion grated

¾ cup oil

1 tsp salt

1 tsp paprika

1½ cups flour

Process all in a food processor. I like to roll up in parchment paper, freeze, and then add to my cholent right before candle lighting.

Kiskha 2

2 tsp paprika

1 Tbls sugar

¼ tsp pepper

½ cup oil

½ cup boiling water

1½ cups flour

Mix all in the order given. Form into small balls and drop onto the top of a boiling cholent. Let cook with cholent.

Cholent Kugel/Challah Kugel

3 chopped onions

3 Tbls oil

2 slices of challah soaked in 1 cup water

2 eggs

1¼ cups flour

1 Tbls of baking powder

In a pot, brown the three onions in three tablespoons of oil. Add the two soaked pieces of challah, 2 eggs, 1¼ cups flour and baking powder, salt, pepper, and chicken soup mix to taste. Knead the dough, which has become soft and flexible and add a bit of water if needed. Put in a cooking bag or parchment paper in a salami shape and add to the cholent.

Pierce some holes in the bag (if using) and cook overnight.

Kishka 3

1 box of Tam Tam crackers

2 grated carrots

6 celery stalks

1 large onion

1 stick margarine (you can try oil; I have not done this as of yet, but should!!!)

1 egg

Salt, pepper, garlic powder

Grind all in food processor. Mix well in a bowl. Shape into a loaf or two. Roll in foil or parchment paper. If using foil, spray it with Pam. Refrigerate overnight. Open top of foil. Bake 45 minutes at 375°. You can try this in cholent; I have used this as a side dish only.

Gail Hochman has been a Bergen County resident for over 30 years and has been blessed with many grandchildren.

By Gail Hochman